Ingredients
225g/8oz self raising flour
1 tsp baking powder
50g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk combined with 1/2 beaten egg
Method
- Heat the oven to 220C/425F/Gas 7.
- Sieve together the flour, baking powder and rub in the butter until a fine breadcrumb consistency is achieved.
- Stir in the sugar.
- Add just enough of the milk/egg mixture to get a soft dough. Note that you will probably not need to add all of it.
- Turn on to a floured work surface and knead very lightly. Divide the dough in half and roll out to a round 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet lined with grease-proof paper.
- Lightly knead together the excess cuttings with the other half of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the remaining milk/egg mix. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.