Ingredients:

  • 225g (8 oz) self-raising flour, plus extra for dusting
  • ½ tsp baking powder (US: 1/4 tsp baking soda + 1/4 tsp cream of tartar)
  • 50g (1.75 oz) unsalted butter, cold and cubed
  • 25g (1 oz) caster sugar (US: superfine sugar)
  • 150ml (5 fl oz) milk, plus extra for glazing
  • Pinch of salt
  • Clotted cream
  • Strawberry jam (or your favorite!)

Instructions:

  1. Preheat oven to 220°C (200°C fan/Gas Mark 7/425°F). Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, and salt. Add the sugar.
  3. Rub the cold, cubed butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
  4. Gradually add the milk, mixing gently with a knife until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick round.
  6. Use a round cookie cutter to cut out scones. Do not twist the cutter, press straight down. Re-roll the scraps and cut out more scones.
  7. Place the scones on the prepared baking sheet, leaving a small space between each.
  8. Brush the tops of the scones with a little milk. Bake for 12-15 minutes, or until golden brown.
  9. Let the scones cool slightly on a wire rack before serving warm with clotted cream and jam.