The Scones Recipe is a traditional scones, served with jam and whipped cream, will really hit the spot! The secret to making successful scones is not to handle the mixture too much or to add too much flour when rolling out the dough. Makes: 8–10

Scones Recipe
1¾ cups (225 g) self-rising flour
1 tsp baking powder
Pinch of salt
2 oz (50 g) butter (diced)
¼ cup (50 g) sugar
5 fl oz (150 ml) milk
Beaten egg or milk for brushing

To serve:
Whipped cream or butter strawberry or raspberry jam

Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet with some butter. Sift the flour, baking powder, and salt into a large mixing bowl.

Using your fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the sugar with a wooden spoon and mix together thoroughly.

Stir in the milk with a round-bladed knife until the mixture forms a soft dough and comes together in a ball. Gently knead the dough on a floured surface to remove any cracks.

Roll out the dough to ¾” (2 cm) thickness, then, using a 2½” (6 cm) pastry cutter, cut into circles. Gather up any trimmings, reroll them, and cut out more scones.

Place the scones on a baking sheet, spacing them a little apart. Using a pastry brush, brush the tops with the egg or milk and cook for 10–12 minutes, or until risen and golden brown.

Transfer the scones to a cooling rack. (You can serve them warm or cold.) Cut them in half and spread with butter and jam or with whipped cream and jam.

For fruit scones, stir in 1/3 cup (50 g) raisins, golden raisins, or currants (or a mixture of these) with the sugar in Step 2 before you add the milk.
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