Ingredients:

  • 225g Self-raising Flour plus extra for dusting
  • 1 tsp Baking Powder (If using plain flour)
  • 50g Caster Sugar (Granulated sugar will also do in a pinch)
  • Pinch of Salt
  • 55g Unsalted Butter, cold and cubed (Margerine works also)
  • 120ml Milk, cold (Dairy is best, but an almond milk substitution is possible)
  • 1 Large Egg, lightly beaten (for egg wash)

Instructions:

  1. Preheat oven to 220°C (425°F) (200°C fan/gas mark 7). Line baking sheet with parchment paper.
  2. In a large bowl, sift together flour, baking powder (if using), sugar, and salt.
  3. Using a pastry blender or your fingertips, rub the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs. Key: Keep the butter cold!
  4. Gradually add the cold milk, mixing gently with a knife or spatula until just combined. The dough will be slightly shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1 inch thick. Don't overwork it!
  6. Use a 2-inch round cutter to cut out scones. Avoid twisting the cutter for maximum rise!
  7. Place scones onto the prepared baking sheet.
  8. Brush the tops of the scones with the lightly beaten egg. This gives them a lovely golden sheen!
  9. Bake for 12-15 minutes, or until golden brown on top and cooked through.
  10. Let the scones cool slightly on the baking sheet before transferring them to a wire rack. Serve warm with your favorite toppings.