225 g (8 oz.) flour
2.5 ml (1/2 level tsp.) baking powder
Pinch of salt
75 g (3 oz.) English butter
75 g (3 oz.) sugar
50 g (2 oz.) currants or sultanas
2.5 ml (1/2 level tsp.) mixed spice (optional)
1 egg, beaten
Milk to mix

Sieve the flour, baking powder and salt together into a bowl. Rub in the butter and the remaining dry ingredients. Stir in the egg, then add enough milk to make a firm dough.

Roll out the dough to 1-2 cm (1/4 to 1/2 inch) thick, cut it into 8-cm (3- inch) rounds and cook on a hot buttered griddle iron or in a heavy frying pan for about 10 minutes, turning when the underside is brown. Serve warm with butter and honey. Makes about 10.

COOK'S TIP: There are secrets to making and enjoying scones. Handle the mixture as little as possible, and put the uncooked scones on a preheated baking sheet. Take them out of the oven and wrap in a clean tea towel. Split and spread with English butter while they are still warm. Plain scones are especially good with crumbly English Cheshire cheese.