This is the recipe I use all the time. they are easy to make, and taste great. 1 lb self-rising flour (3 Ã‚Â½ cups) 4 oz margarine 4 oz sugar (scant 2/3 rd cup) 4-tsp baking powder 1 egg beaten\ Ã‚Â¼ to Ã‚Â½ pint of milk (1/2 to 1 Ã‚Â¼ cup) pinch of salt note: an English pint is 2 1/2 American cups. And I usually add in about Ã‚Â½ cup of currants. Raisins are too big, so if you want to use them, I would toss them in a bit of flour and then chop them up a bit. In fact, you should toss the currants in flour and shake them off before adding, as it stops them from clumping. Preheat oven to 450* sift flour and salt. Cut or rub in margarine until mixture resembles breadcrumbs. Add sugar and baking powder. Stir. (Add currants if you wish) Add egg, reserving a little for glazing. Mix in enough milk to make soft dough. Roll out in plenty of flour to about 1 inch thick. Cut with a biscuit cutter (about 1 Ã‚Â½ inch across) or make into one large round.. Brush with the leftover egg mixed with a little milk and bake for 10 to 15 mins. I find that I do not need the rolling pin, as the dough is so easy to handle, you can pat it out by hand. I serve them with Strawberry, raspberry or Blackberry jam. and also Devon Cream. sadly about all I can get these days is the one they sell in jars. it is called Double Cream, or Devon cream. Or I use one of the recipes for making your own or a mock cream. I will add them in a separate post.