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Ingredients
- 2 1/2 cup self-rising flour
- 2 tbsp butter, chopped
- 1/2 cup milk
- None None Butter and jam, to serve
Method
- Preheat the oven to 425°F. Lightly grease a baking sheet. Sift the flour into a large bowl, then add the butter and rub in lightly using fingertips until the mixture resembles breadcrumbs.
- Make a well in the center of the flour mixture. Combine the milk and 1/2 cup water. Reserve one tbsp of the mixture and pour the remainder into the well in the flour. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
- Turn the dough out onto a lightly floured work surface and knead lightly. Press or roll out to form a circle, about 3/4 inch thick. Cut into rounds using a floured pastry cutter.
- Place the scones close together on the prepared baking sheet. Brush with the reserved milk mixture, then bake for 10-12 mins, until the scones sound hollow when tapped. Allow to cool on a wire rack. Serve with butter and jam.
