Classic Plain Scones

12 Makes

MED Level

450g Carr’s self-raising flour
1 tsp baking powder
100g cold butter, cubed
1 tbsp caster sugar
250ml whole milk
1 egg, beaten

Preheat the oven to 180°C (fan).
In a large mixing bowl, combine the flour, sugar and baking powder.
Add the butter and rub it into flour with your fingertips until a sandy texture is achieved.
Make a well in the centre and add the milk.
Bring together with a fork, before getting your hands in the bowl to form a dough, being careful not to overwork it.
Turn the dough out onto a lightly floured surface and press or roll it out until a 1 inch thickness is achieved.
Use a cutter to cutter to cut out the scones, placing them on a lined baking tray as you go.
Bring the offcuts together and re-roll until you can’t get anymore out of it.
Brush the scones with egg wash.
Bake for 20 mins until risen and golden and when tapped on the bottom, sound hollow.
Serve slightly warm with clotted cream and strawberry jam.