Scones

Method 

• Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray. 

• Mix the flour and salt. Rub in the butter then stir in the sugar. Add most of the milk and mix to form a soft and slightly sticky dough. If the dough is a little dry add more of the milk until you have the correct consistency. 

• Turn out onto a floured work surface and knead very lightly. Pat out until about 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the remaining dough and stamp out more scones to use it all up. 

• Brush the tops of the scones with beaten egg. Bake for 12–15 minutes, or until well risen and golden-brown. 

• Cool on a wire rack. Serve with butter and jam