Ingredients:
225g self raising flour
55g butter
pinch of salt
25g caster sugar
150 ml milk
1 egg
Makes 8-10 Scones
Oven temperature: 220C / 425F
Cooking time: 12 – 15 minutes (or until golden brown)
Method:
- Sift the flour and salt into a mixing bowl and add in the butter into small cubes. Rub the flour and butter together with your fingers until both are combined and look like crumbs
- Stir in the sugar to the mixture and add in the milk to create a soft dough
- Lightly flour a work surface and turn the mixture on it – need the mixture lightly until all is formed and not too wet
- Gently pat the mixture into a round – approximated 2cm thick. Use your cutter, approx 2 inches wide, to create the scone rounds. Place onto a greased baking tray leaving sufficient spaces between each scone. Re-form the dough as necessary to ensure you can make as many scones as possible
- Beush the tops of the scones with a beaten egg and bake for 12 – 15 minutes until they are well risen and golden brown
- One cooked, cool on a wire rack and serve with clotted cream and raspberry jam
