450g plain flour
75g firm butter (cubed)
75g caster sugar
5 tsp baking powder
1 pinch of salt
2 medium eggs
1 egg for egg wash
135 ml milk (you may not use all of it)
Pre-heat the oven to 220°C / 425°F / Gas 7 / Fan 200°C.
Sift together the flour, baking powder and salt into a good sized bowl then add the butter and caster sugar and rub into the flour, creating a fine breadcrumb consistency.
Add the two eggs and some of the milk then mix with on hand to blend all together. Continue to add milk a little at a time until the mix is a wet dough.
Tip the dough onto a lightly floured surface and knead gently for a minute or two. Roll out until about 1cm thick (no thinner).
Use a well floured cutter (about 2 - 2.5 inches) to cut out rounds. Do not twist the dough as you cut if possible as this will cause uneven rising.
Reroll leftover dough and cut more out - only do this re-rolling once.
Place the cut out rounds onto a baking tray lined with parchment paper.
Egg wash the top of each scone - do not let the egg wash go down the sides as this will affect the rise.
Put the scones into the fridge for 20-30 minutes then re-egg wash as above.
Cook for 10-12 minutes until the scones are risen and have golden-brown tops. Serve warm with strawberry jam and clotted cream (in my opinion).
