SCONES
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(Makes 16-18)
Ingredients
Self raising flour - 200g (7 oz)
Salt - half tsp
Butter - 50g (2 oz)
Caster sugar - 25g (1 oz)
Milk - 125 ml (4 fl oz), plus extra for brushing
Sift the flour and salt into a bowl. Rub in the butter finely. Add the sugar. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1cm thickness. Cut into 16 to 18 rounds with a 5cm fluted cutter. Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.
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