Scones

Scones are traditionally eaten with jam at tea-time. There are savoury scones as well.

Ingredients
butter
self-raising flour
one egg
milk

Equipment

mixing bowl
baking tray

oven:
time in oven: 10-12 mins

preparation time:
making scone mix

Cooking process

into the .
Add the egg and enough milk to make a soft, but not wet, dough.
Shape as you want on a baking tray.
Put the tray into the oven to cook. The time depends on how thick the scones are.
Split and butter, plus jam or other as you want.

Other ideas

The traditional shape for a scone is round, with a crinkly edge, cut with a special cutter. The dough might be rolled out flat, first. I prefer to pat it into shape and cut it into squares with a sharp knife.
You can put some milk or egg on top before baking to brown it, but I needn't bother here, and they still brown nicely!
This recipe is based on one which also had a little sugar in it, less than the amount of butter. I tasted nice, naturally, but I don't think it's necessary if you're eating it with jam! But a possibility if you're just eating it with butter, I suppose.
I used to make scones without an egg, but they seemed to turn out very crumbly, and fell to pieces easier. I think it's better with an egg. But it does mean that you can't halve the amounts (half an egg?) However, I have another version - see below.
You can add currants or raisins to the mix. Or grated cheese, for a savoury scone.
A "cream tea" is scones with jam and clotted cream. Devon and Cornwall have loud arguments as to whether the jam or cream goes on top.
There are also arguments around England as to how you pronouce "scone". Should it rhyme with "bone" or "shone"? (Does it matter?)

Alternative quick recipe for scones, which makes less scones:

Ingredients
self-raising flour
one egg
a little milk
a pinch of salt

Cooking process

Mix the flour and egg. Add a little milk to make a soft dough.
Cook as above.

This is quicker as you don't have to rub the butter into the flour. It makes half the amount of scones, and they seem to work fine (and taste nice!) They did taste as if they needed a little salt, as there is no butter (which is usually salted), so I suggest adding a pinch.