What you will need..
Milk – 150ml/5 fl oz (have a little left to glaze the scones)
Self Raising Flour – 225g/8oz
Caster Sugar – 25g/1oz
Butter – 55g/2oz
Pint of salt (optional)
Utensils – Baking Tray, Bowl, Scales, Measuring Jug and a Spoon
[nut free recipe]
Make then Bake…
Grease a baking tray with butter
Heat the oven to 220C
Rub the butter into the flour and then mix in the sugar (add a pinch of salt).
Add the milk to make the dough (knead a little).
Sprinkle a little flour on your hands and roll the dough in to soft smallish (2cm thick) balls – try and get them all the same size!
(this was my technique, however you can knead all of the dough together and then cut out equal circles)
Place the balls of dough on to a baking tray and pat each down slightly with the back of a spoon.
Glaze each ball with a little milk.
Bake for 10-15 minutes until golder brown.
Leave to cool for 5-10 minutes on a cooling rack.
Spread with any topping that you please – I chose Raspberry Jam (You can also add fresh cream – delicious!)