225g Self raising flour
2g Salt flakes
60g Cold butter, grated
1 Large Egg
Sieve the dry ingredients into a large bowl
Rub the butter into in until it becomes sandy in texture
Beat the milk and eggs in a bowl then add into the dry ingredients and lightly knead until combined
Roll to 2.5cm thickness onto a floured surface, by hand, and use a pastry cutter (approx 5cm diameter) without twisting it to shape the scones.
Place them on to a greased tray. Brush with milk wash to ensure a golden top then bake in 210°C oven for 13-15 minutes.
(It will make about 8 scones)