A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.
225g (8 oz) self raising flour
1 tsp baking powder
40g (1½ oz) butter
25g (1 oz) caster sugar
Milk to mix, about 125ml (4 fl oz pint)
Beaten egg or milk
1. Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar. Add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.
2. Bake on the second runners down in the roasting oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.
Serve warm with butter and raspberry conserve or cold with clotted cream and raspberry conserve.
Bake at 220°C, Gas Mark 7, fan oven 200°C for 8-10 minutes, until risen and golden.