SIFT FLOUR IN A BOWL. ADD SUGAR

RUB IN THE BUTTER UNTIL THE MIXTURE RESEMBLES BREADCRUMBS

COMBINE THE BUTTERMILK AND EGG AND ADD TO THE DRY INGERDIENTS WITH ENOUGH MILK TO MAKE A SOFT DOUGH

TURN ONTO A LIGHTLY FLOURED SURFACE AND KNEED GENTLY

ROLL OUT ABOUT 2CM THICK AND CUT WITH 6CM DIAMETER ROUND CUTTER. PLACE ON A GREASED BAKING TRAY AND BRUSH WITH EGG GLAZE

BAKE FOR 15-20 MINUTES OR UNTIL GOLDEN BROWN

REMOVE AND COOL. SERVE WITH CREAM AND JAM