Traditional Welsh Tins (Small Savory Griddle Scones)

Rub butter into flour, baking powder, and salt. Stir in grated onion and a pinch of dried sage.

Add enough milk to make a soft, non-sticky dough.

Divide into small balls and flatten into discs about 1cm thick.

Cook on a preheated griddle or heavy pan over medium heat for 4-5 minutes per side until golden.

Serve hot, split open with butter and crispy bacon.