Classic Scones

Light, well-risen scones perfect for a cream tea with jam and clotted cream.

Ingredients

• 225g (8 oz) self-raising flour
• 1 teaspoon baking powder
• 50g (2 oz) cold butter, cubed
• 25g (1 oz) caster sugar
• 150ml (5 fl oz) milk, plus extra to glaze
• Pinch of salt

Directions

1. Pre-heat the oven to 220C (gas mark 7) and lightly grease a baking sheet.
2. Sift the flour, baking powder and salt into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the sugar, then add the milk and quickly mix to a soft, slightly sticky dough, handling it as little as possible.
4. Turn out onto a floured surface, pat to about 2cm (3/4 inch) thick and cut out rounds with a 5cm (2 inch) cutter, pressing straight down without twisting.
5. Place on the baking sheet, brush the tops with a little milk and bake for about 10-12 minutes until well risen and golden.
6. Cool on a wire rack and serve split with jam and clotted cream.

Notes

Based on Delia Smith’s scones; a hot oven and a light hand give the best rise.