225g self raising flour
Pinch of salt
55g Butter (softened)
25g Caster sugar
1Egg (beaten-for glaze)
A little flour for rolling
Heat oven to 220c and grease a baking tray (or use parchment paper).
Sieve flour into a large bowl, add salt and butter.
Rub with fingertips until it resembles fine breadcrumbs.
Stir in sugar, then slowly stir in the milk to make a soft dough.
Sprinkle a little flour on the surface and knead dough for a few minutes.
With a rolling pin, roll out the dough to approx 5mm depth.
Use a round cutter (approx 5cm) and cut out the scones.
Place on baking tray and glaze with beaten egg.
Bake in the oven for approx 15 mins or until golden.
Allow to cool then slice open and add either butter and jam or clotted cream and jam.