Place the dry ingredients in a bowl and rub in the butter until fine crumbs form and make a well in the center.
Beat together the egg and milk, add to the dry ingredients and mix until a soft scone-like dough is formed, adding a little extra milk if necessary.
Knead the dough lightly on a floured surface just until smooth.
Gather into a ball, cover and allow to rest for 15 minutes.
Roll out the dough on a floured surface to a thickness of 1.5 cm and cut out rounds (5 - 6 cm) with a round scone cutter.
Pour enough oil in a medium sized saucepan to come about 5 cm up the sides of the saucepan and heat to moderately hot (160ºC).
Take care not to overheat the oil for the breads will then brown too much on the outside before being cooked through.
Fry the breads about 2 minutes on each side until light golden brown and a tooth pick inserted comes out clean.
Drain on absorbent paper and serve warm or at room temperature.