Pre-heat the oven to 200C/Gas Mark 6.
Sieve the flour and baking powder into a large bowl. Then stir in the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs. Gradually pour in a sufficient amount of milk to make a soft dough.
Treat dough gently; don’t overmix or overwork or they’ll be dry and tough. You can modify this recipe to your liking. Just stir in chopped nuts, choc chips, currants, or other dried fruit bits right before adding cream
Roll out the dough on a floured surface to a thickness of 1cm (1/2in). Cut into circles with a pastry cutter or an upturned glass. Brush the scones with the remaining milk and a sprinkle of sugar (if you’re making the sweet version).
Place the circles on a floured baking tray and bake in the pre-heated oven for 15 minutes.
- 450g white all-purpose flour
- 2 tsp baking powder
- 2 tsp sugar
- Pinch of sea salt
- 100g butter chilled and cubed
- 300ml milk