Sift the flour and salt together.
Rub the fat into the flour, using the tips of the fingers, and rub until it is well mixed in.
For sweet scones add 1 oz. sugar (2 Tbs.).
Add the liquid quickly, putting most of it in at once.
Use a knife for mixing, and toss the mixture lightly.
Sour milk or cream may be used for mixing in place of fresh milk.
Add enough to make a soft dough.
Do not knead, but pat the mixture or roll lightly on a floured board to about 1/2 inch (1 cm.) thick.
Very thick scones are not nearly so nice to eat as the thinner, crusty ones.
The mixture may be shaped in a round and then cut in triangles, or may be cut in rounds with a plain biscuit cutter.
To obtain a smooth brown top brush over with a little milk or beaten egg.
Bake in a hot oven for 10-12 minutes, depending on the size.
Alternatively, the mixture may be baked in a greased loaf pan, cut in slices, and used in place of bread.
Bake at 425° F. (220° C.) Mark 7, for 1/2-3/4 hour.