dry mixture with wooden spooon -- leaving two tbsp of the egg/milk mix for later. Soon you will have what resembles a very sticky dough. Plop it on a floured kitchen surface and flatten it -- perhaps with rolling pin, though I used hands -- until it resembles a 1-to-2-inch thick circle. Take a 2-inch cookie cutter -- or a glass in my case -- and push into dough without twisting (to ensure an even rise, according to M-Bez) Keep going until it's time to mould your dough back together again and keep cutting out circles til you have no dough left. Glaze the top of your scones with the egg/milk mix, then pop into oven for ten minutes or until golden brown. Then take to afternoon tea-themed house-warming, add to cake stand -- alongside superior confections made by much more highly skilled baking work colleagues -- and fill with jam and cream. In their defence, when filled with jam and cream, the scones tasted really quite nice. Not too sweet, quite light, nice size so not too much of them. They were a little bit wonky, but maybe that added to their charm. Oh and one lot were nice and shiny while one lot weren't -- because I forgot to egg-wash-glaze the second batch. Also at the afternoon tea: miniature red wine chocolate cakes, mini Victoria sponges, and teeny lemon curd sponge cakes, courtesy of work pal Clare. Maybe she will give me the recipe one day and I