Ida Dansey's Light Scones

This is my grandmother's recipe for scones. The sour cream makes these light, but you can use butter/margarine if you wish. These ones are particularly good fresh out of the oven, spread with butter.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 scones, at least

Ingredients

• 1⁄2 lb self raising flour (sieve twice)
• 2  teaspoons baking powder
• 1  pinch salt
• 1  teaspoon sugar
• 1  tablespoon sour cream or 1  tablespoon margarine
• 1  egg, well beaten
• 1  cup milk (less than a cup, just enough to make a sticky dough)

Directions

1. Place sifted flour, baking powder, salt and sugar into a basin.
2. Rub in sour cream or margarine.
3. Beat egg, add milk.
4. Pour egg/milk mixture into dry ingredients, turning with a knife.
5. Turn out onto floured table on board, work gently with base of hand and turn over to spread out with same movement.
6. Cut into rounds, glaze with eggs and milk or just milk, and place closely, together on a greased slide.
7. Mixture needs to be sticky and cutter needs to be floured for cutting.
8. Cook in middle of oven at 375° F (190° C). They will probably take about 10 minutes. Turn the tray part way through when the scones at the back of the oven start to brown.
9. Cool in cloth on wire rack.
10. Serve while still warm, halved and spread with butter (so it's melting! Mmmm!), or traditionally with strawberry jam and whipped or clotted cream.