Scones recipe
Eat these scones warm from the oven. You won't recognize them: they've barely any relationship with those marginally edible rocks better suited to breaking windows sold in bakeries.
8 ounces self-raising flour, plus more for dusting
1 1/2 ounces butter, soft
1/4 pint milk
1 1/2 teaspoon sugar
Pinch of salt
Preheat the oven to 425F.
In a mixing bowl quicly rub the softened butter into the flour using only your fingertips. With the blade of a knife, stir in the sugar and salt, then little by little, while continuing to stir, slowly add the milk.
When it's all absorbed bring the dough quickly together with your hands and put it on a floured surface.
Roll it out to 1 inch thick, then punch out circles with a white wine glass or a 2 inch cookie cutter. Give them a tap to get them out and onto a greased baking sheet. If you twist the cutter, they'll stretch out of shape.
Bake for 12-15 minutes until golden. Cool them on a wire rack only until tepid enough to handle, then eat at once.
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