Scone recipe - flour

Method

• Preheat the oven to 200C/180C fan/gas 6.
• From a height, sift the flour into a bowl and add a pinch of salt.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the caster sugar and sultanas, or whatever else you are using.
• A bit of lemon zest would be nice too, perhaps.
• Break the medium egg into a measuring jug and add enough milk to make up 150ml.
• Whisk with a fork, then pour onto the dry mix, bit by bit.
• Using your hands or a wooden spoon, mix it all together to form a dough.
• Turn out the dough onto a lightly floured surface, then pat it into a circle about 1 1/2 cm thick.
• Don't handle it too much or else the dough will become tough.
• Cut out as many rounds as possible - the best scones comes from the first rolling.
• Roll up the trimmings and cut out more scones to use up the dough.
• Place the scones on a non-stick baking sheet and brush with a little beaten egg, then sprinkle with a little sugar.
• Bake the scones at the top of the oven for 12-15 mins or until they're light golden.
• Cool on a wire rack for 10 minutes or so, then enjoy warm with lashings of jam and cream.