Ingredients

• 225g/8oz self-raising flour
• 1 tsp baking powder
• pinch salt
• 25g/1oz caster sugar
• 50g/2oz unsalted butter
• slightly softened
• 150ml/¼ pint milk
• 1 egg
• beaten
• or plain flour
• for brushing or dusting

Directions

• Pre-heat the oven to 220C/425F/Gas 7.
• Sift together the flour
• baking powder and salt into a bowl. Stir in the sugar
• add the butter and rub quickly into the flour
• creating a fine breadcrumb consistency.
• Add the milk
• a little at a time
• working to a smooth dough.
• This is now best left to rest for 5-15 minutes before rolling.
• Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter
• cut the dough
• using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
• Once cut
• the scones can be either brushed with the beaten egg for a shiny glaze
• or dusted with the flour for a matt finish.
• Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly
• and serve while still warm.