1 lb. self-rising flour
1 tsp. salt
4 oz. butter
2 oz. sugar
1 c. milk

Sift flour and salt into a bowl. Rub in butter until mixture resembles fine bread crumbs. Add sugar and mix to a soft dough with the milk. Turn onto a lightly floured surface, knead quickly, then roll out to 1/2 inch thickness. Cut into 20 rounds with a 2 1/2 inch cutter.

Place scones on greased baking trays and brush tops with beaten egg or milk. Bake in a very hot oven, 450 degrees, for 8-10 minutes. Cool on a wire rack. When cold, split and serve with strawberry preserves and whipped cream. This is an English recipe.

SCOTTISH CLOTTED CREAM (Quick & Easy Kind) :

1/2 pt. whipping cream (whipped)
1 tbsp. sour cream

Blend together thoroughly. Spread on split scone after a good variety of jam or preserves has been spread.