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8oz plain flour
(or 8 oz. plain wholemeal flour, if desired)
1tsp. cream of tartar
1/2 tsp.baking soda
pinch of salt
2oz.butter or margarine
1oz.caster sugar (granulated sugar)
4fl. oz. milk
milk to glaze
Preheat oven to 425 F.
Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam.
(or 8 oz. plain wholemeal flour, if desired)
1tsp. cream of tartar
1/2 tsp.baking soda
pinch of salt
2oz.butter or margarine
1oz.caster sugar (granulated sugar)
4fl. oz. milk
milk to glaze
Preheat oven to 425 F.
Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam.