Ingredients
500g self raising flour
Pinch of salt
110g butter
50g caster sugar
300 oz milk
1 egg to glaze
Method
Heat the oven to 220C
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get soft dough
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
