8 oz. plain flour
Pinch of salt
1/2 tsp. baking soda
1 tsp. cream of tartar
1 1/2 oz. butter, room temperature
4 tbsp. milk
4 tbsp. water
Milk for glazing
1/4 c. heavy cream, whipped
1 tsp. confectioners sugar
Strawberry jam

Sift together flour, salt, baking soda, and cream of tartar into a wide bowl. Cut up butter and rub it into flour. Gradually add the milk and water and mix with a knife to give a soft but manageable dough.

Knead the dough quickly on a lightly floured surface. Roll the dough out 1/2 inch thick, and cut into 2 inch rounds with plain or fluted pastry cutter. Knead the trimmings together and roll them out to cut as many scones as possible.

Set the scones on heated ungreased baking tray, brush them with milk and bake them near top of preheated oven at 450 degrees for 10 minutes or until well risen and light golden brown. Whip heavy cream with 1 teaspoon confectioners sugar.

When scones are cool spread with strawberry jam and some cream. Makes 10-12.