Day 2 Irish Scones

The secret of making good scones is a quick, light hand when mixing, and a hot oven.
1 Cup self-rising  bread flour
pinch salt
  1TBS butter
1 egg, beaten
  1/4cup + 1TBS buttermilk
egg or milk to glaze (optional)
Makes 8

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Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown.
Savory Cheese and Herb Scones
Add 1tsp dry mustard, 50g/ 2oz grated cheese and 2tbsp fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone.
Lemon Scones
add 1 Tbs fresh lemon zest and 1 tsp fresh lemon juice to wet ingredients.