The secret to great scones is in the handling of the dough, be gentle with it and you will have a perfect batch of light, high scones. They really are simple to make and there is little better than scones straight from the oven, heaped with jam.
What you need
2 ½ cups self raising flour
1 teaspoon baking powder
Pinch of salt
1 tablspoon sugar
40g cold butter cubed
1 cup milk
Heat the oven to 220 Celsius and line a baking tray with grease proof paper by firstly lightly buttering the tray and then sticking the paper to the tray.
In a large bowl, sift in the flour, baking powder and salt, repeat.
Add the butter cubes and with your fingertips, rub the flour and butter together until you get a breadcrumb consistency. Be patient here, you want to be gentle while rubbing.
Now add the sugar and give it a final rub through with your fingers.
Make a well in the center of the mixture and add the milk.
Use a metal knife and with a cutting motion mix in the milk. Rotate the bowl as you cut through the mixture until the dough come together in clumps and be slightly damp.
Flour you hands and a board or kitchen surface, gently gather up the dough, place on the floured surface and pat down with a light hand to about 2cm thick.
Use a floured 6cm round cutter to cut out the scones and place them on the baking tray fairly close together, they will rise up and not much out.
Gather up the bits left over and pat down again for the last 1 or 2 scones.
Brush the tops with milk and place in the top half of the oven for 12 to 15 minutes until the tops are golden and they have risen well.
Delicious, eat straight away.