About this recipe:These scones are far from plain! They are lightly sweetened, soft, fluffy and delicious. Serve with lashings of clotted cream and jam for a superior afternoon tea.
375g self raising flour
1 tablespoon caster sugar
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 220 C / Gas 7. Dust a baking tray with a little self-raising flour.
Sift the 375g flour into a medium bowl and add the caster sugar. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
Gradually add the milk and use a blunt knife to mix until the dough begins to come together (reserve a little milk for brushing). Turn out onto a lightly floured surface and knead gently to form the dough.
Flatten dough with palm of your hand until about 2cm thick (or use a rolling pin). Use a 5cm round cutter or a drinking glass to cut out your scones. Arrange on the prepared baking tray 1cm apart and brush with the leftover milk.
Bake in the preheated oven for 14 to 16 minutes or until golden brown and risen. Remove from the oven and serve warm, or allow to cool and serve cold.