1. Set oven temperature at hot (230C). Grease a scone tray.
2. Sift the flour and salt together in a mixing bowl. Rub in the butter lightly with the fingertips until mixture resembles fine breadcrumbs.
3. Pour nearly all the milk in at once, keeping a little for glazing. Mix quickly to a soft dough.
4. Turn on to a floured board, knead lightly and quickly. cut into rounds using a plain round cutter.
5. Place on prepared tray and glaze with milk. Bake in hot oven for 10 to 15 minutes. Turn on to a clean tea towel and allow to cool.
The trick is to work very quickly once you put in the liqud, because the self raising flour starts to work strait away.
Once you have cut the dough with the rounds and glazed them you can let them sit for a very short time before baking them.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 27 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.3mg||2 %|
|Sodium 593.5mg||20 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 27.6g|
|Protein 4.4g||6 %|
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Calories per serving: 162
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