2 c. self rising flour
3 tbsp. butter
1/2 c. milk
Pinch salt

Sift flour into bowl. Rub in butter lightly with finger tips, add salt, use a round bladed knife or spoon to mix in milk a little at a time. Knead lightly to a soft dough. Roll out evenly but lightly about one finger thick on a floured board. Cut out with pastry cutter (do not twist or scones will distort as they bake). Cook on greased baking sheet near top of 425 degree oven for 12 to 15 minutes. These are best eaten quickly as they go stale soon. Substitute whole meal flour with 1/2 white flour for brown scones. For fruit scones add 1 tablespoon of sugar and 2 tablespoons dried fruit before adding milk.