SCONES

Oil for greasing
450g (15ľoz) self-raising flour
3tsp baking powder
Pinch of salt
75g (2˝oz) cold butter, cubed
50g (1ľoz) castor sugar
225ml (˝ pint) milk, plus extra for brushing

Lightly grease a baking sheet with oil. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs. Stir in the sugar, then add the milk, a little at a time, so it only just forms a soft dough. It is important not to overwork the dough.

Lightly kneed the dough on a floured surface and roll out to about 2.5cm (1 inch) in thickness. Using a 6cm pastry cutter, cut into 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.

Preheat the oven to 200°C (gas mark 6). Brush the tops of the scones with a little milk and bake for 12-15 minutes until light and golden brown. Remove from oven and cool on a wire rack. Serve with strawberry jam and clotted cream.

For fruit scones stir in 70g sultanas or mixed dried fruit when you stir in the sugar then follow lest of recipe.