Instructions: Preheat the oven to 220 c. Sift the flour and salt into a bowl then place this mixture into the bowl of a food processor. Add the sugar and process to mix the ingredients. Cut the butter into cubes and add to the flour mixture.

Process briefly until the mixture resembles sand.

In a small jug, whisk the eggs and milk together then add to the flour mixture through the feed-tube while the motor is running. Stop the machine as soon as the dough comes together - DO NOT OVER MIX. (To make the dough without a food processor, sift the flour and salt into a bowl then rub the cubes of butter in with your fingertips. Make a well in the centre and pour in the egg/milk mixture, mixing with a wooden spoon until combined.

Turn out the dough (regardless of mixing method) and knead very briefly until the dough is mostly smooth. Roll out the dough to 2-3 cm. thickness then using a 6cm. cutter (or a small wine glass) cut out as many rounds as possible, placing the rounds on a lightly greased oven tray. Gather up all the scraps and knead briefly before cutting more rounds.

Brush the scones with a little milk then bake in the preheated oven for 12-15 minutes until firm and golden. Serve with a jam or your choice and thick, country cream.

VARIATIONS:
For savoury scones, follow any of the following additions, adding the ingredients to the flour/butter mixture before adding liquid.

1 cup grated tasty cheese and 1 teaspoon sweet paprika

1 cup of fresh herbs - I like dill, chives and parsley

6 minced sundried tomatoes and a good sprinkle of grated tasty cheese

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