1.Preheat oven to 220°C (200°C fan-forced).
2.Place two ungreased 12-hole gem irons in hot oven.
3.Beat butter and sugar in small bowl with electric mixer until light and fluffy, gradually add egg, beat until combined. Stir in sifted flour and milk in 2 batches.
4.Lightly grease hot gem irons, drop 1 level tablespoon of mixture into each hole.
5.Bake about 10 minutes or until browned lightly. Serve scones hot with butter or jam and cream.
Recipe is best made just before serving. Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops.Note