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Ingredients

• 8oz (225 g) self raising flour
• 1.5 oz (40g) caster sugar, pinch of salt
• 3 oz (75g) soft-ish butter or margarine - chopped into chunks
• 1 egg - beaten
• 3 or 4 tablspns of milk
• (Optional) 2 tablespoons yoghurt and reduce milk accordingly
• (Optional) a few drops of vanilla essence
• As for the milk, use whatever kind you have in the fridge. Granny would use milk she had allowed to go sour - and her scones were always so light and soft - but I haven't tried this. Buttermilk works well, if you can find it in the shops - otherwise ordinary milk mixed with plain yogurt - or just milk is fine too

Description

This Recipe Came From Her Mother Catherine Gillies From Snizort On Skye - Born 1879. Before That, I Think It Came From My Great Grandmother Flora Gillies, A Highland Crofter's Wife…

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