Traditional English Scones - When in America...

Whilst growing up I was taught a mixture of measuring systems.  Then I met an American.  I'm now stuck somewhere between using the metric and imperial system. I use millimetres, centimetres and metres to measure length from the metric system but miles from the imperial.  I use litres from the metric and pints from the imperial to measure capacity, and then milligrams, grams, kilograms stones and tons from the metric system and ounces and pounds from the imperial to measure mass.  I now recognise the temperature in celsius for the lower temperatures and fahrenheit for the higher.  I don't have much use for recognising that anything over 100f is a bit scorching in England! Then again I couldnt tell you what an average English summers day temperature is in fahrenheit.

Generally speaking i've adapted pretty well to my hybrid measuring system however I always become unstuck when it comes to translating US/UK recipes. 

Today I fancied making some scones! Here is my conversion for any Americans looking to make some traditional scones for an English tea! This recipe makes approximately 6-8 scones.

Ingredients: 

8 oz All purpose flour

2 tsp (heaped) baking powder

1/2 tsp salt

A little over 1 oz of caster sugar

1/2 a stick of butter

3/4 cup of milk (or just enough to create a firm dough)

To serve:

Butter

Jam

Cream

Method:

1. Heat oven to 350f.  Mix the flour, baking powder, salt and caster sugar in a bowl, then rub the butter with your fingertips until the mixture looks like bread crumbs.
2. Bit by bit, add the milk until you have a firm dough.  Turn out onto a floured work surface.  Pat the dough into a circle about 1 1/2 cm thick and cut out the scones with a circular cutter.
3. Put onto a non stick baking sheet and brush the tops with milk.  Bake for 12-15 minutes.  Serve with butter, or jam and cream.