Penelope's Royal Scones

3 1/4 cups self-rising flour

1/3 cup sugar

1/2 cup butter, cut into small pieces

3/4 cup buttermilk  (Substitute 3/4 cup milk with 2 tsp lemon juice)

Mix flour & sugar together with a wisk.  Cut butter into flour and sugar with a pastry blender until it resembles fine breadcrumbs.  Make a well in the center of the mix and add buttermilk.  Mix lightly with a fork until a soft dough is formed.  Put onto lightly floured surface and gently kneed a few times.  Roll or press dough out to 1" thick.  Cut into 2 1/2 inch circles with biscuit cutter and place on lightly greased cookie sheet, spaced a little apart. Gather trimmings and repeat until dough is all used.  Brush tops with milk or beaten egg.  Bake at 375 F for 12 to 15 minutes, until just lightly brown on top.  (Dried currents or dried fruit may be added after buttermilk.  Mix 1/4 cup dried fruit with 2 tsp flour and add to scone mixture.)  Makes 12 scones.  Serve with Devonshire cream and jam.

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