Ingredients:

4 cups rising flour (sifted)

2Tbsp spoons castor sugar

¼ tsp salt

60g butter

1 cup butter milk

¾ cup water

Milk for glazing

Jam or lemon curd

Whipped cream (optional)

Method;

Place flour, sugar & salt in a bowl & mix to combine.

Add chopped butter using finger tips, rub in butter until mixture resembles fine bread crumbs. Add milk & water all at once and mix lightly & quickly to make a soft sticky dough. Turn dough into a lightly floured surface. Knead lightly until smooth. Press out to make 3cm / 1 ¼ thick rectangle & using a 5cm scones cutter, cut out rounds.

Place scones, just touching, in a greased shallow 18 x 28cm/ 7×11 in baking tin.

Brush with milk & bake at 220 degrees celius for 12 – 15 min or until scones are risen & golden. Transfer to wire racks to cools.

To serve split scones & top with jam or lemon curd & cream if desired makes about 20.