250gm self-raising flour
a pinch of salt
60gm butter
60gm caster sugar
150ml/4fl oz. milk
Oven temperature: 220°C/425°F/Gas mark 7
- Turn on the oven. Sift the flour into a large mixing bowl to get rid of any lumps in the flour. Add the salt.
- Cut the butter into cubes. Rub it into the flour with your fingers until the mixture looks like fine breadcrumbs.
- Stir in the sugar. Then, add the milk a little at a time, stirring it into the flour mixture with a knife.
- Flour your hands and gently knead the mixture into a ball. Add one more teaspoon of milk if the mixture seems dry.
- Sprinkle flour onto your work surface and onto a rolling pin. Roll out the dough until it is about 2cm (three quarters of an inch) thick.
- Use a round cookie cutter or a cup to cut circles out of the mixture. Squeeze the trimmings and roll them again.
- Cut out as many circles as you can from the dough, then put them on a greased baking sheet.
- Bake the scones near the top of the oven for 12-15 minutes, until golden brown. Let them cool on a rack.
