Set oven to 450F or Mark 8. Grease and tlour a baking sheet. Sift the dry ingredients into a bowl and rub in the butter. Add suf icient Of the milk to make a moist and spongy dough. Turn out on to a floured surface and knead gently. Roll out to 1/2 inch thickness and cut into rounds with a 2 1/2 inch pastry cutter. Place on the baking sheet. Brush the tops with milk and bake for 8-10 minutes until risen and light golden in colour. Cool on a wire rack. Serve split in half with butter and jam. For rich scones add 1 beaten egg to the dry ingredients before adding sufficient milk. Brush the tops of the scone with beaten egg rather than with milk. From the booklet Scottish Teatime Recipes
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4|
|Calories from Fat: 217 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 63.2mg||19 %|
|Sodium 898.6mg||31 %|
|Potassium 127.9mg||3 %|
|Total Carbohydrate 44.2g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 42.6g|
|Protein 6.9g||10 %|
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Calories per serving: 421
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