Makes 8

225g (8oz) self-raising flour

1 teaspoon baking powder

25g (1oz) caster sugar

50g (2oz) butter

150ml (¼ pint) milk

Flour for dusting

  • Preheat the oven to 220C (425F, Gas mark 7). Sift the flour and baking powder into a bowl. Stir in the sugar and rub the butter into the flour (I use a food processor for quickness). Add the milk, mixing to a smooth dough. Roll on a lightly floured surface until ¾ inch thick. Using a 2in (5cm) pastry cutter, cut the dough. Once cut, put on to a baking sheet and dust with flour. Cook in the oven for about 10 minutes until golden brown. Cool on a wire rack. Delicious served with this rhubarb jam and clotted cream and eaten on the same day.

For a fruity scone: add 50g (2oz) sultanas before you add the milk.

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