(from Elyce123’s recipe box)
Source: delicious. August 2004
Prep time: 20 minutes
Cook time: 15 minutes
- 225g self-raising flour, plus a little more for dusting
- 50g butter, at room temperature
- 1 1/2 tbsp caster sugar
- 100ml milk
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.
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.
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.
Cool on a rack and serve just warm or at room temperature with clotted cream and strawberry jam.
These scones are best eaten the day you bake them.