Mary Thomas' Scones

An English friend gave me this recipe and when I have a hankering for a cream tea, I make these scones and I remember Mary and the conversations we used to have. She was the only person who understood my craving for a cheese and cucumber sandwich for lunch or why anyone would eat a Marmite sandwich.

8 oz. all purpose flour

1 stick cold butter

2 Tbsp. sugar

2 tsp. baking powder

2 heaped Tbsp. sour cream

2 Tbsp. cold water

1 Tbsp. milk

1 Tbsp. sugar (for sprinkling)

Pinch of salt

1. Mix flour, baking powder & salt together.

2. Cut butter into pieces and using a fork, rub into the flour mixture until it resembles fine breadcrumbs. Add sugar and mix well.

3. Add sour cream to crumb mixture and mix well.

4. Add water a little at a time and mix well until mixture holds together.

5. Place on floured board and roll out to about an inch thick. Use a 2-inch round cookie cutter to cut scones.

6. Place on a greased baking pan with scones touching each other.

7. Brush tops of scones with milk; sprinkle with sugar.

8. Bake in a 425-degree preheated oven for 15 - 18 minutes until lightly brown.

9. Serve warm with strawberry jam and whipped cream.

Makes 10 scones.

Note: You can add golden raisins, currants, or whatever you fancy, to the recipe if you don't like plain scones.