Well, actually, it had gone off, but I don't want to gross you city folks out. And I don't want to food police on my back either.
The 'off' milk reminded me of the older lady who lived next door to us when I was growing up. (I do, of course, us the phrase 'growing up' in the loosest possible sense of the phrase: it simply means adding more months and years to a person's young life.) And the milk didn't, in and of itself, remind me of my next door neighbour. Rather, it reminded me that every time I walked into her kitchen - or so it seems in my memory - she was making girdle scones and the milk she used was milk that had gone off. Bainne goirt.
8 oz ( 225g) Self Raising flour
pinch of salt
2 oz (50g) caster sugar
2 oz (50g) butter
1 egg, beaten
3-4 tblsp (45-60ml) milk.
Now, I have made a couple of batches of scones, and used two different recipes, but this is the one I used yesterday.
Before you begin the baking, preheat the griddle. Low and slow is my motto here. Low heat, longer time.
Mix flour and salt. Rub the butter into the dry ingredients, and add the sugar.
Mix (I did the mixing with a fork) the beaten egg and milk into the flour mixture to form a dough.
Turn the dough out onto a floured surface,
and pat into a round shape.
Cut into quarters,
and cook on the griddle
until browned on both sides.
Then enjoy one with loads of melting butter.
And maybe another with butter and cheddar cheese.
And maybe another with Raspberry jam.
Of course, these are alternative suggestions. I'm not suggesting you try all these three combinations.
Dearie me! Of course I wouldn't suggest that, but if you were to try them all, accompanied by lots of hot tea, I reckon you would love it.
And remember, I'm just sayin'. Not suggesting.... just sayin'.