Ingredients

• 2 cups self-raising flour
• Pinch of salt
• 1 cup milk
• 2 tablespoons butter

Method

Step 1

Preheat oven to 220 - 230 deg C. Prepare a tray lined with non-stick baking paper.

Serve warm or at room temperature as is or with a chosen topping. We used jam and cream.

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Step 2

Sift flour and salt into large bowl then add butter. -

Step 3

Using your fingers rub the butter into the flour until it becomes a crumbly texture.
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Step 4

Make a well in the centre and pour in the milk. Mix until it forms a soft dough.
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Step 5

Turn the dough onto a clean, floured surface and gently knead the dough until smooth. Be careful not knead the dough too much as scones will become tough. -

Step 6

Shape and flatten dough into a 2-3 cm thick round disc. Cut out scones using a 5cm round cutter and place slightly apart on tray. Lightly brush tops with milk and bake for 10-12 minutes or until risen and lightly golden.
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Step 7

Best served and eaten immediately/day of baking.
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