I remember the Sunday afternoon teas at my grandparents' house as a child, the table groaning with various cakes and biscuits, but best of all were Grandma's savoury scones. I never really use a recipe, apart from the basic scone recipe (passed on by one of my aunts, a renowned CWA cook), but add extras to taste. I have attempted to quantify these, but generally, my advice would be to add whatever you like, in quantities to suit you and your family.
They make a yummy weekend lunch served warm with butter (some people like vegemite as well), but with two teenagers in the family I double the quantity.
2 cups self raising flour [or all purpose flour and add baking soda and baking powder] 2 tablespoons cream (this doesn't have to be fresh, it can be cream which has soured) 1 cup milk
Mix the extra ingredients together in a bowl, stir the sifted flour into the mixture then add cream and milk Mix well with a knife. If the dough is too stiff add more milk, if it is too "wet" add self-raising flour.
Turn on to a floured surface; knead a little until the texture is smooth.
Cut into rounds, place on a floured baking tray and brush with milk. Bake at 180 degrees (conventional), 170 degrees (fan-forced) until golden.
spread your arms, hold your breath and always trust your cape.....