English Scones

Ingredients

• 3 cups self raising flour (See note 1)
• pinch standard fine table salt (See note 2)
• 2 ounces (4 tablespoons or 60grams) salted butter
• 1 1/4 cups milk (plus extra to brush scones before baking)

Instructions

1. 1

   Heat the oven to 450°F/230ºC.

2. 2

   Measure the flour by first giving it a stir to lighten then spoon the flour into measuring cups.

3. 3

   Sift flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. It's if some of the butter is not completely rubbed in. Leave little pebbles of butter.

4. 4

   Stir in the milk with a flat bladed knife. Depending on the weather and your flour you may need a spoonful or two more of milk. The dough should be sticky.

5. 5

   Turn out onto a lightly floured board and knead gently for a brief 30 seconds. (Hint: count quickly to 30). Pat into a flat round about 1⅓in (3cm) thick. Don't be tempted to add more flour.

6. 6

   Cut with a floured cutter pressing straight down and not twisting. Place on baking paper lined tray close together.

7. 7

   Bake in the hottest part of the preheated oven. Bake for 12 - 15 minutes.

8. 8

   Remove scones from the oven and wrap in a clean teatowel. This will keep them soft and tender.