Classic scones

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This recipe makes light textured scones which are best eaten warm with butter or cream. They don't keep that well so freeze any excess.

Ingredients

• 225g (8oz) self raising flour
• 55g (2oz) butter cut into small pieces
• 25g (1oz) caster sugar
• 150ml (5fl) oz milk or buttermilk
• pinch of salt

Mise en place

• Preheat the oven to 220° C (425° F - gas 7)

Method

1. Sift the flour into a mixing bowl, add the salt, butter and sugar
2. Rub the butter into the flour then add the milk or buttermilk and mix to make a soft dough.
3. This can also be done in a food processor.
4. Tip out onto a floured worktop and knead lightly.
5. Roll out to 2 cm (¾") thick and them cut into rounds with a 5 cm (2") pastry cutter.
6. Brush the tops of the scones with a little milk.
7. Place onto a lightly greased baking tray and bake for 12 to 15 minutes or until they have risen and turned golden.