I've used this recipe for at least thirteen years, and can't remember where it came from now. Scones are very quick and easy to make, quick to bake... and even quicker to eat!
Makes 4-6, depending on the size of the cutter
225g self raising flour
1/2 teaspoon salt (omit if using salted butter)
30g caster sugar
150ml (1/4 pint) milk
1 egg (to glaze, although you can use milk if you want to give a softer sheen)
Preheat the oven to 220°C/fan 200°C/gas 7/425°F. Place the baking sheet in the oven. Sift the flour with the salt (if using) into a large bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Make a deep well in the flour, pour in the milk and mix to a soft, spongy dough with a knife.
On a floured surface, knead the dough very lightly until it is just smooth. Roll or press the dough to a 1 inch thickness (2.5cm) and stamp into rounds with a pastry cutter. Mine was a 2.5 inch cutter, which made 5 scones with this recipe.
Brush the scones with the beaten egg (or milk). Carefully transfer to the hot baking sheet, and bake for 10-12 minutes or until well risen and brown. Leave to cool on a wire rack, or serve hot from the oven.
This recipe can be modified by adding 30g sultanas or other dried fruit to the flour. For cheese scones, substitute 30g grated strong cheese for half the butter and omit the sugar.
All that's left is to decide whether it should be a Devonshire or a Cornish cream tea...
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