I of course had to add a tin star to each one and a Merry Christmas to welcome guests
8 ozs ( 1 1/2 Cups ) self-raising (rising) flour;
pinch of salt;
2 ozs ( half stick) butter;
2 ozs (1/4 Cup) sugar ( I use 2 ozs (1/4 cup) of powdered sweetener such as Splenda instead of sugar) ;
Scant 1/4 pint milk; little extra milk for brushing the tops
I added 4 oz of Glacé Cherries (dusted in flour so they won't drop to the bottom of the scones) and just a sprinkling of chocolate chips (regular or sugar free)
Sift the flour and salt into a bowl.
Rub in the butter until mixture resembles breadcrumbs.
Add the sugar and the cherries and chips if you are going to add them and sufficient milk to make a firm dough.
Roll out on to a lightly floured board, then cut in rounds with a 1 1/2 inch plain cutter or as I did one large round and score it in to the desired size of pieces you would like in deep cuts but not right down to the bottom ...I did some just very small and some larger so that I could eat a little one day and more another however I feel
Place on a parchment lined or greased baking tray and brush with remaining milk.
Bake at 425F 220C or Gas Mark 7 for 10-15 minutes, until well risen and golden brown . Cool on a wire rack.
Makes about 15.
These freeze very well so that you can take them out when you want them
They taste wonderful cold or warmed up and can be split and spread with butter and cherry jam
Of course a little whipped cream on the top or on the side wouldn't hurt
Why not treat yourself to a little jar of 'Devon Clotted Cream' you can purchase it at World Market or on Amazon ..if you are not in England and able to purchase it in the Supermarket and Groceries stores over there
However you eat them ....Enjoy them
Have you got your Christmas decorating done yet ??
I finished our Christmas shopping today
So just a little bit more decorating , baking and wrapping up the presents
And I will be there
Ready to enjoy the day
Happy getting ready for the Holidays to you all