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Highland Cakes

A very light, soft scone which should be eaten straight from the girdle.

8 oz self-raising flour (250 g)
2 oz butter (50 g)
1 egg
Quarter pt hot milk (125 ml)

Preheat the girdle - it should feel fairly hot if you hold your hand over it about an inch from the surface. Sift the flour into a bowl. Rub in butter. Make a well in the centre and add egg and milk to make a soft, elastic dough.

Turn out onto a floured board, dust on top with some flour and flour your hands. Press out very lightly with your hands to make a round about half " (1 cm) thick. Cut in half and lift both halves carefully onto the girdle. Cut into thirds or quarters and separate the cakes. Cook for about five minutes on either side. Place in a cloth on a cooling wrack. Eat warm with butter and jam or honey.


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