Ingredients

• 225g/8oz self-raising flour
• 50g/2oz butter or margarine
• 40g/1½oz caster sugar
• 120ml/4fl oz milk
•   beaten egg or milk, to glaze
•   butter, whipped or clotted cream and strawberry or raspberry jam, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6. Sift the flour into a large mixing bowl, then rub in the butter or margarine with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and mix well.
2. Make a well in the centre of the mixture and pour in enough milk to make a soft, spongy dough, mixing with a palette knife or fork.
3. Knead the dough briefly on a lightly floured surface until it is just smooth. Roll or press out the dough to a 2cm/¾in thickness and cut into rounds with a 6cm/2½in plain or fluted cutter. Gather up the trimmings, roll out and cut more rounds.
4. Place on a baking sheet and brush the tops of the scones with beaten egg or milk for a glossy crust or sprinkle with a little flour for a soft one.
5. Bake the scones in the top of the oven for about 8–12 minutes until golden brown and well risen. Leave to cool slightly on a wire rack and serve warm; split and spread with butter or cream and jam.

Notes