Rosemary’s scones filled many a hungry stomach on the farm at morning tea time. Whether she was making them for a team of shearers or her visiting city friends, she would bundle them up in a bright, fresh tea towel, pop them in a basket, and serve them with jam, butter, and cream and steaming hot tea. There never seemed to be enough of them!

Ingredients:

• 3 x cups of self raising flour
• 2 x tablespoons of butter
• I tablespoon of castor sugar (optional)
• A handful of raisons (optional)
• 1 x egg beaten into
• 2 and a half cups of milk (room temperature)

Method:

• Grate two tablespoons of butter over the flour
• Make a well in the centre of the flour
• Stir milk into flour with a knife to make a soft, wet dough
• Flour the board, your hands, and scone cutter
• Pat dough into 1 and a half inch thick mound
• Use scone cutterand place them on a hot flour dusted baking tray
• Make sure they are all pushed together, so they help each other rise
• Paste each scone with milk
• Cook for ten minutes in a hot oven of 300 degrees celsius

Preparation Time: 10 mins

Cooking Time: 10 mins

Servings: depends on size of the scone cutter – 10-12 small; 6-8 large