SCONES: Scones are served, together with finger-sandwiches, in traditional high tea which was a way of life in the UK during my student days in that country in the 60s. That custom--an expensive treat now in that country--is getting more popular in North America.

PLAIN SCONES:

 

 

 

 

4 cups self-raising flour                                              

pinch of salt

2/3 cup milk + 1 tbsp. lemon juice                              

¼ cup cold butter, cut into cubes

1 egg yolk beaten with milk for brushing

 

 

 

 

Preheat oven to 450 degrees F.

 

Sift flour and salt together. Use a pastry cutter to cut butter into flour, working until mixture resembles coarse meal. Make a well in the center of flour mixture and pour in milk and juice mixture. Stir and mix with a fork until mixture is just combined.

 

Turn out onto floured work surface, gently pad dough together and roll out to ¾-1-inch thickness. Cut dough into rounds and transfer rounds to a greased baking sheet. Brush tops with milk mixture.

 

Bake 20 minutes or until golden. Serve warm with clotted cream and jam, or butter if preferred.