225g          Self raising flour
2g                Salt flakes
30g            Sugar
60g            Cold butter, grated
50-60g    Milk
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)

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