Title: Plain oven scones
 Categories: Scottish, Scones
      Yield: 4 Servings
 
      8 oz SR flour
      2 oz Butter
      1 ts Caster sugar
    1/4 pt Buttermilk, full cream milk
           Or soured milk
        pn Salt
 
  Set oven to 450F or Mark 8. Grease and tlour a baking sheet. Sift the
  dry ingredients into a bowl and rub in the butter. Add suf icient Of
  the milk to make a moist and spongy dough. Turn out on to a floured
  surface and knead gently. Roll out to 1/2 inch thickness and cut into
  rounds with a 2 1/2 inch  pastry  cutter.  Place on the baking sheet.
  Brush the tops with milk and bake for 8-10 minutes until risen and
  light golden in colour. Cool on a wire rack.   Serve split in half
  with butter and jam.
  
  For rich scones add 1 beaten egg to the dry ingredients before adding
  sufficient  milk. Brush the tops of the scone with beaten egg rather
  than with milk.
  
  From the booklet Scottish Teatime Recipes