225g self raising flour
pinch of salt
25g caster sugar
150ml oz milk
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. 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.
The original recipe stated this made 8-12 scones, but I like a good proper sized scone, not a nouvelle cuisine sized scone. I also didn't bother with a cutter and they came out perfectly well. I like to make between 4 & 6 with this recipe, gives you a good sized scone, you need to have plenty of room for that clotted cream and jam!