is a small British quick bread of Scottish origin. It's not just popular in the United Kingdom, the scone has also been 'adopted' the United States, Canada, Australia, New Zealand, and Ireland and many other countries. The scone is a basic component of the cream tea or Devonshire tea, so here's a nice simple recipe to bake your own scones and impress your friends!
How to make Easybake Scones:
Place the butter and sugar in a mixing bowl and then sieve (strainer) in the flour. Mix well using your hands and, if necessary add a few drops of milk so that the dough becomes pliable (but not wet).
On a lightly floured surface, roll the mixture flat so it is about ¼" (6mm) thick and, using a small cup or glass (or a cookie cutter if you have them) about 2"-2½" (5cm-6.5cm) diameter, cut circles of dough and place them on a lightly buttered flat baking tray. Lightly brush the tops of the scones with a little milk.
Place the baking tray into a preheated hot oven (Mk 8 - 450ºF - 230ºC) for 20 minutes until the scones are golden brown. Remove the scones and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. Eat warm or cold, cut in two horizontally and filled with jam (jelly) and fresh cream... delicious!
Once cool, the scones can be stored in an airtight container for up to one week.
If you don't have a rolling pin, don't despair, a bottle or straight-sided glass jar will work just as well.