- 225 g self-raising flour, plus extra for dusting
- 75 g butter, at room temperature
- 3 tbsp caster sugar
- 1 large egg, beaten
- 3 tbsp semi-skimmed milk, plus extra for brushing
- A little soft butter and strawberry jam to serve
Preheat the oven to 220°C, fan 200°C, gas 7. Tip the flour into a bowl. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Stir in the sugar.
In a separate bowl, whisk together the egg and milk, then stir this quickly into the flour mixture using a round-bladed knife. Now, using your hands, lightly work the mixture into a ball. The mixture will be soft and a little sticky.
Put the dough on a lightly floured work surface and, using floured hands, pat it out with your fingers to a thickness of about 2cm (no need for a rolling pin). Dip a 5cm cutter into a little flour and use to cut out 12 scones.
Place the scones on a lightly greased baking tray and brush each one with a little milk. Bake for 10-12 minutes until the scones have risen and are golden brown, then transfer to a wire rack to cool (for bite-size scones use a 3.5cm cutter and bake for 5-8 minutes). Serve halved and spread with butter and strawberry jam. To freeze, allow to cool completely before packing into a freezer bag and storing for up to 3 months.