1/2 c. butter
10 oz. superfine sugar
5/8 c. milk
Milk to glaze
8 oz. self-rising flour
1 1/2 oz. dried fruit or 2 oz. grated cheddar cheese
Sugar or grated cheese for sprinkling

Heat oven to 425 degrees. Rub the fat into the flour. Stir in the sugar and fruit or cheese. Pour in the milk and mix lightly with a knife to a firm, slightly sticky dough. Toss lightly in flour and shape or roll into a round, about 1/2 inch thick. Cut into rounds using a 2 inch fluted cutter for sweet scones and a plain one for cheese.

Place on a greased baking sheet, brush tops with milk and sprinkle lightly with sugar or cheese. Cook near the top of a hot oven for about 8 to 10 minutes. Allow to cool slightly, halve and serve buttered. The fruit scones are also delicious with jam and whipped cream.