350 g/12 oz/3 cups self-raising
A pinch of salt
150 ml milk For the filling:
100 g/4 oz butter or margarine, softened
60 ml/4 tbsp clear honey
15 ml/1 tbsp demerara sugar
To make the dough, rub the butter or
margarine into the flour and salt until the mixture resembles
breadcrumbs. Beat together the egg and milk, then mix enough into the
flour mixture to make a soft dough. Roll out on a lightly floured
surface to a 30 cm/12 in square.
To make the filling, cream together the butter or margarine and honey.
Reserve 15 ml/1 tbsp of the mixture and spread the rest over the
dough. Roll up like a Swiss (jelly) roll, then cut into eight slices.
Arrange the slices in a greased 20 cm/8 in cake tin (pan), seven
around the edge and one in the centre. Spread with the reserved honey
mixture and sprinkle with sugar. Bake the scone (biscuit) in a
preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until golden
brown. Leave to cool in the tin for 10 minutes before turning out on
to a wire rack to finish cooling.