• 100 g/4 oz plain flour
• pinch salt
• 1 level teaspoon bicarbonate of soda
• 2 level teaspoons cream of tartar
• 100 g/4 oz wholemeal flour
• 40 g/1½ oz butter
• 1 egg
• milk to mix

Sift the plain flour, salt, bicarbonate of soda and cream of tartar into a basin. Add the wholemeal flour and mix well. Cut the butter in pieces, add to the flour mixture and rub in. Add sufficient milk to the egg to make the liquid up to 1.5 dl (¼ pint). Measure this where possible, otherwise the amount required is usually about 4 tablespoons. Pour the egg and milk into the centre of the flour mixture and using a fork mix to a rough dough.

Turn the dough out on to a floured working surface and knead lightly. Pat or roll out to a thickness no less than 1 cm (½ in, then, using a 5 - cm (2 - in) round cutter, stamp out twelve scones. It will be necessary to use the trimmings of dough to make the last two or three scones.

Place the scones on a floured baking tray and dust with extra flour. Place above the centre in a hot oven (220°C., 425°F., Gas Mark 7) and bake for 10 minutes or until well risen.