• 225 g (7½ oz) self-raising flour
  • 1 teaspoon baking powder
  • 40 g (1½ oz) slightly salted butter, chilled and diced
  • 2 tablespoons caster sugar
  • 125 ml (4 fl oz) milk, plus extra to glaze
  • strawberry jam
  • clotted cream

Sift the flour and baking powder into a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs. Add the sugar and milk, reserving 2 tablespoons of milk, and mix or blend briefly to a soft, slightly sticky dough. Add the reserved milk if the dough feels dry.

Knead the dough lightly on a lightly floured surface until smooth, then roll out to 1.5 cm (¾ inch) thick. Cut out 10 rounds using a 5 cm (2 inch) plain biscuit cutter, re-rolling the trimmings to make more. Place slightly apart on a greased baking sheet and brush with milk.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12 minutes until well risen and golden. Transfer to a wire rack to cool.

Split the scones and serve topped with jam and cream.

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