• 225g self-raising flour
  • 1 level tsp baking powder
  • 50g butter
  • 25g caster sugar
  • 1 large free range egg
  • milk


  1. Preheat oven to 220 degrees and lightly grease a baking sheet.
  2. Measure flour and baking powder into a bowl, add the butter and rub in until the mixture resembles bread crumbs. Add the sugar.
  3. Crack the egg into a measuring jug, lightly beat and make up to 125ml with the milk. Stir most of the egg and milk into the flour but keep 1 tablespoon to glaze the scones. Mix to a soft dough.
  4. On a floured surface, knead lightly then roll out to 1.25 cm thickness. Cut into rounds with a 8cm cutter to make 10 scones.
  5. Space them on a baking sheet. Brush the top with egg and milk mixture and bake in the oven for about 10 minutes.
  6. Remove from the baking sheet and leave them to cool on a wire rack.
  7. Enjoy them with cream and jam.