A British classic, serve these with cream and jam - or is it jam and cream? - for a delicious treat.
Ingredients
225g (8 oz) self raising flour
1/2 tsp baking powder
25g (1 oz) butter
25g (1 oz) caster sugar
150ml (1/4 pint) milk
Glaze
Beaten egg or milk
Method
1. Place the flour and baking powder into a mixing bowl and mix well together. Once combined, rub the butter into the flour until it resembles breadcrumbs.
2. Stir in the sugar, then add in the milk until the mixture forms a soft dough.
2. Roll out to 1cm (1/2 inch) thick and cut out circles. Place on the plain cold shelf and brush with a little egg or milk.
3. Set the main oven to 220°C (425°F), Gas mark 7. Bake on the second runners down in the main oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.
4. Cool and serve the same day with clotted cream and jam.
Note - These scones can be frozen after cooling. To thaw, place next to a warm Rayburn for 30 minutes.