2 Cups Self Raising Flour
1/4 teaspoon salt
30g butter or margarine
150ml milk, approximately
milk, extra for glazing
Using the chopping blade:
Place the flour and salt into bowl. Process until well combined, approximately 5 seconds. Add the butter and process until mixture resembles fine bread crumbs. If adding dates, add now.
With the motor running add nearly all the milk through the feed tube and process until a soft dough forms around the blades, adding more liquid if necessary.
(Flours vary is the way they absorb liquid, if mixture is not soft enough, add extra liquid.)
Place dough onto a floured board and knead slightly. Pat dough out to approximately 3cm thickness. Cut into rounds with a scone cutter, or a glass.
Place each round close together on a lightly greased oven slide. Glaze with milk. Bake in a hot oven for 10-12 minutes or until golden brown.
Cool on a wire cake cooler.