A British classic, serve these with cream and jam - or is it jam and cream? - for a delicious treat.
225g (8 oz) self raising flour
1/2 tsp baking powder
25g (1 oz) butter
25g (1 oz) caster sugar
150ml (1/4 pint) milk
Beaten egg or milk
1. Place the flour and baking powder into a basin and mix well together. Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Mix together to a soft dough with the milk.
2. Roll out to 1cm (1/2 inch) thick and cut out circles. Place on the plain shelf and brush with a little egg or milk.
3. Main oven 220°C (425°F), Gas mark 7. Bake on the second runners down in the Main Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.
4. Cool and serve the same day with clotted cream and jam.
Note - These scones can be frozen after cooling. To thaw, place next to a warm Rayburn for 30 minutes.