Scones and Pikelets

SCONE RECIPE
1 1/2 cups all purpose flour
1/4 cup white sugar
2 1/2 teaspoons baking powder
pinch salt
100gm butter
1 egg beaten
1/2 cup milk or 1/4 cup milk and 1/4 cup of cream
METHOD
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk or the milk/cream combo  in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges or use a cookie cutter, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

PIKELET RECIPE
1 cup self-rising flour
¼ cup sugar
¼ teaspoon baking soda
1 egg, lightly beaten
¾ cup milk
1 tablespoon butter
METHOD
1. Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
2. Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.