- 225g (8oz) self raising flour
- 25g (1oz) butter
- Pinch of salt
- 25g (1oz) caster sugar
- 150-200ml (5-7 fl oz) milk
Line a small baking tray with Bake-O-Glide™.
Put the flour in a mixing bowl and add the butter and the salt. Rub the butter into the flour, using your finger tips, until the mixture resembles breadcrumbs.
Stir in the sugar. Using a table knife stir in the milk, a little at a time, until a firm but slightly ticky dough is formed. Lightly kneed together.
Put the dough onto a lightly floured worktop and lightly roll out the dough until it is the thickness of your hand. Stamp out scones using a sharp 6cm cutter.
Place the scones on the baking tray on the third set of runners from the top of the Roasting Oven and bake for 15-20 minutes until risen and golden brown, They should be just firm when squeezed round the middle.
Cool on a wire rack and eat warm.
Serve with homemade strawberry jam and deliciously thick and unctuous clotted cream with a cup of tea.