Categories: August

Ingredients

• 225g self-raising flour, plus a little more for dusting
• 50g butter, at room temperature
• 1 1/2 tbsp caster sugar
• 100ml milk

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Place the flour in a large bowl, then rub in the butter. Using a table knife, stir in the sugar, a pinch of salt, then the milk (if it feels slightly dry, add a touch more milk) and bring together to make a soft dough. Lightly dust the surface with a little flour, then roll out the dough no thinner than 2cm.

2. Using a 5cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more rounds.

3. Transfer to a non-stick baking sheet, dust with a little more flour and bake for 12 minutes or until they are well risen and golden.

4. Cool on a rack and serve just warm or at room temperature with clotted cream and strawberry jam.

5. These scones are best eaten the day you bake them.

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