450g self-raising flour
2 rounded teaspoons baking powder
75g butter, at room temperature
50g caster sugar
about 225 ml milk
Thick cream ideally clotted
Sift the flour and baking powder into bowl
Add the butter into the flour, rub collectively utilizing your fingertips till the combination resembles wonderful breadcrumbs. Stir within the sugar.
Beat the eggs collectively till blended and make as much as 300ml with the milk.
Put about 2 tablespoons of the egg/milk apart in a cup for glazing the scones.
Steadily add the egg/milk combination to the dry elements till you’ve a gentle dough. It is much better that the scone combination is on the moist aspect, sticking to your fingers, because the scones will rise higher.
On a floured floor press down the dough to 2cm thickness, utilizing a cutter, lower out the scones.
Placed on a tray with parchment paper, glaze with egg/milk combination.
Bake in oven at 220’c for 10 to 15 minutes till golden.
Serve with cream, jam and recent strawberries.