225g self-raising flour
2 teaspoons baking powder
50g unsalted butter
25g caster sugar
Approx 100ml milk
Pre-heat the oven to 220c
Measure the flour and baking powder into a large bowl and whisk together.
Cut the cold butter into cubes and add to the flour. Rub in well using your fingertips and keeping it well aerated. The mix will eventually resemble fine breadcrumbs. Add the caster sugar.
Whisk the egg in a measuring jug and add milk until you have 150ml. Pour most of it into the flour mixture and using a knife, cut this way and that until you have a soft dough. You will have some milk and egg left over but just use enough until the dough is nice and soft but not too sticky.
Knead briefly on a very lightly floured work surface. Then gently roll out until about 2cm thick. Have a greased baking tray ready. Use a 2″ cutter and cut out rounds of the dough. Place on the tray. Keep the same way up all the time as you will get a much better rise.
Once they are all on the tray, brush the tops with some of the rest of the milk and egg. Bake for ten minutes or until they are golden and sound hollow when tapped on the bottom.
Cool on a wire rack if you aren’t eating them straight away, warm! Top with clotted or whipped double cream and your favourite jam.
This recipe is a Mary Berry one and I have never found a better way to make scones.