Biltong Scones

Method

Sift together all the dry ingredients, except the biltong. Rub the butter into the flour mixture with the fingertips until the mixture is crumbly. Add the grated biltong. Beat the egg and milk together and cut the liquid into the flour mixture with a knife. Roll dough out to 25 mm thickness and cut into squares. Place squares on a slightly greased baking sheet and bake at 220 degrees C (450 degrees F) for 12 minutes. Spread butter onto scones while hot. (12 scones)