Monday, 13 September 2010


  • 2½ cups self-raising flour
  • 1 tsp baking powder
  • 40g chilled unsalted butter, cubed
  • Pinch of salt
  • 1 tbsp sugar
  • 1 cup milk
  • Jam and whipped cream, to serve
  1. Preheat the oven to 220°C. Line a baking tray with baking paper.
  2. Sift together the flour, baking powder ans salt into a bowl.
  3. Using your fingertips, lightly rub the butter into the dry mix until the mixture resembles fine breadcrumbs. Mix in the sugar.
  4. Make a well in the centre. Pour in most of the milk and mix with a flat-bladed knife or a baking spatula whilst rotating the bowl, using a cutting action, until the dough forms clumps. Handle the mixture with a very light hand. Pour in the rest of the milk.
  5. The dough should have a slightly wet and sticky consistency. With floured hands, gently gather the dough together, lift onto a lightly floured surface and pay into a smooth ball. Do not knead or the scones will be tough.
  6. Pat the dough out to 2cm thick. Separate the dough into 10 to 12 rounds using either your hands or a 5-6 cm cutter. Place on the baking tray 1cm apart and brush the tops with milk.
  7. Bake in the oven for 12 to 15 minutes or until golden and well risen. Transfer to a wire rack. Serve with butter or jam and whipped or clotted cream.

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