Harts Barn Cookery School Scone Recipe
Image item
Image item

1 cup self-rising flour
Pinch of salt
3 TBSP butter
2 TBSP caster sugar
⅔ cup milk
1 egg, beaten, to glaze (alternatively use a little milk)
-Heat the oven to 425F. Lightly grease a baking sheet
-Mix together the flour and salt and rub in the butter
-Stir in the sugar and then the milk to get a soft dough
-Turn onto a floured work surface and knead very lightly. Pat out to a round 2 cm/¾ inch thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
-Brush the tops of the scones with the beaten egg. Rest for 15/30 minutes.
-Bake for 12-15 minutes until well risen and golden.
-Cool on a wire rack and serve with butter, good jam and maybe some clotted cream.