- 225g/8oz self-raising flour
- Pinch of salt
- 55g/2oz butter
- 25g/1oz caster sugar
- 150ml/5fl oz milk
- 1 free-range egg, beaten to glaze
Mix flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough. Put onto a floured board and gently knead to remove cracks. Roll out lightly and cut with a scone cutter. Brush the top of scone with beaten egg. Lightly grease a baking sheet and place scones in a pre-heated oven 220oC/425oF/Gas 7 for 12 to 15 minutes.
Cool on wire tray and serve with cream or jam.