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Makes: 8 - 10
300g self-raising flour
75g butter, chilled
50g caster sugar
1. Preheat the oven to 200°C, gas mark 6. Sift the flour into a mixing bowl. Cut the butter into small squares and add to the flour. Mix the butter into the flour until all the squares are coated then use your fingertips to rub the mixture until it resembles fine breadcrumbs. Lift the mixture regularly to incorporate air and keep it light.
2. Stir in the sugar, pour in the milk and mix with a round-bladed knife to make a soft dough in a rough ball shape. Lightly dust a work surface with flour and place the dough on it.
3. Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise so well. Press or roll out to 1.5cm thickness and cut into rounds with a 6cm pastry cutter. Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.
4. Transfer the scones, spacing them a little apart, to the baking tray. Bake for 10-12 minutes until they are risen and golden brown. Transfer to a cooling rack and leave to cool.
5. Serve the scones warm or cold: split them, spread with butter and strawberry jam then top with clotted or whipped double cream.
Typical values per serving:
To make 10 (using semi skimmed milk)
This recipe was first published in May 2017.