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1
Sift the flour and the salt into a bowl and leave it in a warm place.
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2
Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and water.
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3
Leave to froth, then mix in the fat.
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4
Stir all the liquid into the warm flour and beat well until smooth and elastic.
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5
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
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6
Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape.
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7
Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1 3/4 inches thick.
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8
Shape each one into a round with straight sides.
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9
Put onto a greased baking sheet, cover and put in a warm place to prove for 30 to 40 minutes or until spongy to the touch.
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10
Leave plenty of room for expansion, and be careful not to over -prove, as the muffins will lose their shape.
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11
Warm and grease bakestone (or other griddle) lightly.
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12
Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes, until pale gold underneath.
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13
Turn and cook the other side.
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14
Wrap in a cloth and keep warm if cooking in batches.
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15
To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter.
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16
(or tear in half with forks and toast.)
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17
If reheating from cold, toast the top and bottom, then pull apart and butter.
