Hummm, delicious!

The scone is a British snack of Scottish origin.

British scones are often lightly sweetened, but may also be savoury. In the U.S., scones are drier and larger, and typically sweet.

The recipe

You need:
3 cups self-raising flour45 grams butter1 teaspoon salt1 cup full-cream milk

Method:
Put the self-raising flour and the salt in a bowl. Cut the chilled butter into small pieces then, using the tips of your fingers, rub it into the flour until it has the consistency of breadcrumbs.Add a little milk and 'mash' the flour mixture into the milk with a fork. Keep adding small amounts of milk and continue to combine with the flour.Remove the dough and knead two or three times to form a ball of light dough. Flatten to about 1.5 cms and cut out small circles with a scone cutter. Glaze the top of the scones with milk.Bake in a 220°C oven for 12 minutes. Cool slightly on a wire rack.Hints:Use a scone cutter. Blunt instruments will 'seal' the sides of the scone dough and prevent it from rising.You can use two knives to ‘cut’ the butter into the flour if you think your hands are too warm.Scones may rise better if a teaspoon of lemon juice is added to the milk to make a slightly acid environment for the bicarbonate of soda in the self-raising flour.