450g unbleached self-raising flour
1 pinch salt
1 tablespoon baking powder
1 tablespoon castor sugar
100g chilled unsalted butter
Milk

1. Preheat the oven to 220°C, making sure your oven racks are in position.
2. Sift the flour, salt, baking powder and castor sugar into a bowl.
3. Dice the chilled butter and rub into the flour quickly and gently with your fingertips, the coolest part of your hands, until the mixture resembles fine breadcrumbs. Make a well and pour in 320ml milk. U
4. Using a fork, slowly combine the milk and flour until a soft dough forms. Do not handle the mixture more than you need.
5. Turn the dough out onto a floured surface and gently press it into a disc, roll it out until 2.5–3cm thick.
6. Using a 4cm round, straight-sided cutter, quickly cut shapes from the dough, rotating the cutter as you push down. (This screwing motion leaves the sides of the scones open, which allows for better rising.) Re-form the dough, then gently roll it out and cut more shapes.
7. Position the scones on a baking tray and brush the tops lightly with milk.
8. Bake for 20-25 minutes until risen and golden brown. Do not be tempted to open the oven door in the first 5 minutes or the scones will not rise properly.
9. Cool for 5 minutes on a wire rack, then place the scones in a tea-towel lined basket and cover with the corners of the towel.
10. Eat immediately, or at worst within a couple of hours of cooking, with Maggie Beer’s Raspberry and Pomegranate Jam or Burnt Fig Jam and cream.


Makes approx 10-15