Traditional English tea scones.
Why I love this recipe
Cut in half and buttered liberally, maybe with strawberry jam and cream yummmy.
You can also skip the fruit and substitute grated cheese or anything you fancy, but for true traditional scones use the fruit.
Sift flour, salt into mixing bowl.
Add dry ingredients.
Combine water and milk and mix into mixture with knife until dough is formed.
Knead until workable.
Using hands only, pat into a 1-inch-thick dough.
Using 6 oz water glass, cut into rounds.
Mix milk and egg into a liquid and brush on top of scones.
Place in parchment lined baking tin, lightly touching each other and bake for 15 mins at 425ºF.