Method:
  • Sieve flour and baking powder into a large bowl.
  • Rub butter into flour until the mixture resembles fine breadcrumbs.
  • Add a sprinkle of caster sugar. Add milk (or milk mixture as above) & combine with your hands until the mix is soft but not sticky (add a bit more flour if necessary)
  • Turn scone dough out onto a lightly floured board & knead/pat into shape until smooth and about 1½ inches thickness (3½ cm)
  • Cut dough into rounds with a scone cutter, starting from the middle of the dough & working outwards.
  • Shape leftover dough into a slightly thicker round & cut remaining scones.
  • Place scone rounds on a pre-heated oven tray with sides just touching each other (this produces a softer sided scone & helps to support them).
  • If you prefer crisp tops and sides place rounds of scone dough apart from each other on the oven tray.
  • Glaze top of scones lightly with a pastry brush dipped into milk, then cook in a very hot oven (220c) for 12-15 minutes until scones are golden brown and you can smell them from the street.
  • Serve with jam of your choice and whipped cream! Yuummmm!