- 225g (8oz) self-raising flour
- 1 Teaspoon of baking powder
- A pinsh of salt
- 25g (1oz) caster sugar
- 50g (2oz) unsalted butter (slightly softened)
- 150ml (1/4 pint) milk
- 1 Egg (beaten) or Plain flour(for brushing or dusting)
- Perheat the oven at 202° C.
- Sift tofether 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 breadcrumbconsistency. Add the milk, a little at a time, working to smooth dough.
- This is nowbest left to rest for 5 to 15 minutes before rolling.
- Roll out the dough on a lightly floured work surface until 2cm (3/4") thick. Using a 5cm (2") pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut.
- Twisting the scone mix will result in an uneven rising. Once cut, the sones 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 to 12 minutes until golden brown. Allow to cool slightly, and servewhile still warm.