1 TBS butter
1 cup milk
1 TBS sugar
1/3 tsp salt
1/4 cup milk (to brush on the tops of the scones)
Preparation:
Preheat oven to 425ºF. Grease a cookie sheet and set aside.
If you have a sifter or a fine mesh sieve, sift dry ingredients into a bowl. Add butter, and with fingers, crumble and mix into dry ingredients. Make a little well in the flour mixture and pour in the milk.
With a fork, stir the flour mixture and milk together until dough forms.
Turn dough out onto a floured surface. Press the dough into a round or square shape with your fingers, flattening it until it is 1 to 2 inches thick.
Cut the dough into round, square, or triangular shapes. If there's leftover dough, fold it over on itself and press it with your fingers again, flattening to no less than 1 inch thick. Cut the dough into desired shape.
Place on a grease baking sheet. Brush the tops of the scones with a little extra milk. Bake for 10-12 minutes at 425ºF.
Serve warm with butter or jam. If there are leftovers, store in the freezer - they should stay good for up to two months.
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