The Old Fashioned Way> SCONES

IngredientsFlourBaking powder or a mix of cream of tartar and baking sodaA pinch of saltButter or lardMilk or buttermilk to mixRub the cold butter lightly into the flour until it resembles fine breadcrumbs.Add the milk gently, mixing with a light hand to form a soft, workable dough. Do not overwork the dough or the scones will become tough.Turn the dough out onto a floured surface and pat it down to about half-an-inch thick.Cut into triangles or rounds.Bake in a hot oven (around 425°F / 220°C) for 12 to 15 minutes until golden brown.There is no single "original" scone recipe because scones evolved from Scottish bannocks—large, flat, unleavened oats or barley cakes baked on a griddle—dating back to the early 1500s. Once baking powder was invented in the 19th century, they transformed into the soft, oven-baked, wheat-flour treats known today. Traditional Classic British Scone Ingredients Flour: 450 g self-raising flour (or plain flour with added baking powder) Butter: 100 g cold, unsalted butter (cut into cubes) Sugar: 50 g caster sugar Milk: Approx. 200–250 ml whole milk (or a mix of milk and cream) Salt: A pinch (if using unsalted butter) Optional: An egg for brushing the tops, or 50g of sultanas/raisins Traditional Method Mix dry base: Sift the flour and baking powder into a bowl. Add the cold butter and rub it in with your fingertips until the mix looks like fine breadcrumbs. Add sugar: Stir in the sugar gently. Add liquid: Pour in the milk a little at a time, mixing with a knife or spoon to form a soft, slightly sticky dough. Do not over-knead. Cut: Pat the dough out on a floured surface to a thickness of about an inch. Cut out rounds with a cutter, pressing straight down without twisting. Bake: Brush tops with milk or an egg wash and bake at 220°C (425°F) for 12 to 15 minutes until risen and golden.