2 C self raising flour
1/4 t salt
2 t sugar (if making (non-sweet) scones leave this out)
25gm butter (melted)
1/2 C milk
1/4 – 1/2 C water
Sift the flour, salt and sugar (if using) into a bowl. Add the butter, the milk and the smaller amount of water (melt the butter, add the milk and then reheat gently to stop the butter from setting), all at once into the flour. Mix with a knife until blended, adding extra water as needed to make a soft dough. Without overmixing, turn out onto floured bench, and knead lightly (just to get rid of the stickiness). Roll out to about 22cm square. Cut into 9 squares, place about 1cm apart on an oven tray and brush with milk. Bake for about 10 – 15 minutes (keep an eye on them) at 220degrees until tops and bottoms are lightly browned.
For cheese scones:Add a cup (or more if you like really cheesey scones) of grated cheese to the flour and mix well. Add extra grated cheese (just a little) to the milk-brushed scones.
For savoury scones:
Add 1/2 C piccalilli or pickle to the liquid and 1 C cheese to the flour. Can also add a couple finely chopped and fried (then drained) bacon rashers (or slices of ham, shredded) to the flour.
I often double or triple the mixture and freeze the remaining cooked scones.