Everyone loves a good scone, either with jam and cream or just with a little butter fresh out of the oven. I have a particular love of date scones, dating back to my mums homemade scones, which were either cheese or date and of course very tasty.
- 225g self raising flour
- pinch of salt
- 55g butter
- 25g caster sugar
- 150ml oz milk
- 1 egg, beaten
- Heat the oven to 220C/425F/Gas 7. 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 on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in 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. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.