Scones

Method

1. Preheat the oven to 220C/fan 200c/gas7. Sift the flour and salt into a bowl. Add the butter to the flour and rub with your fingers until the butter is encorporated and the mixture resembles fine breadcrumbs.
2. Add the caster sugar and mix together. Gradually add the milk, mixing until you have a soft dough – you may not need all the milk. Bring together and turn out onto a floured work surface. Knead lightly then pat into a round about 2cm thick. Cut out scones using a 5cm fluted cutter and place them on a baking sheet.
3. Re-knead the leftover dough and stamp out more scones until you have no more dough. Brush the tops of the scones with a little milk and bake for 10-12minutes until risen and golden. Serve warm with cream and jam.