- 8 oz self-rising flour
- 1 egg
- 5 tablespoons sour milk
- 2 oz lard or margarine
- 1 oz sugar
- pinch salt
Sieve the flour, salt and sugar into a bowl.
Rub in te fat until the mixture resembles bread crumbs.
Add lightly beaten egg and the sour milk and mix to a soft dough.
Turn out on a floured board roll out to 1/2 inch thick and cut into rounds with a 2 inch fluted cutter.
Place on a greased baking tin and put into a hot oven near the top and bake for 12-15 minutes.
Cool on a wire tray.
Serve the scones cut in half with whipped cream and sliced strawberries between the two layers.