Gloria Hyatt’s scone recipe [...]

Makes 12-18 (depending in the size of your scone cutter) 1 egg 4 tablespoons of oil (she uses vegetable oil) 2 cups of milk (or 1½ cups milk and half a cup of sour cream or thickened cream) 4 cups of self raising flour 1 teaspoon salt 1 tablespoon sugar

Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Hyatt prefers ¾ inch. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes. (Source)

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