Heat your oven to 220°C (200°c if it’s a fan oven), or gas mark 7.
Tip the self-raising flour into a large bowl with a pinch of salt and 1 tsp of baking powder, and mix.
Add the butter, before rubbing in with your fingers until the mix is fine and crumbly. Then stir in the caster sugar.
Warm your milk in the microwave for under 30 seconds. Here you can make additions to the milk, like vanilla extract, lemon, or any other flavour enhancements if you wish.Top Tip: Lemon juice will sour the milk slightly, which will give a boost to the rise in your scone!
Place a baking tray into the oven. Meanwhile, make a well in the dry mix and add the liquid. Combine it with a table knife, and don’t worry if it’s quite wet at first, it’ll turn into a dough.
Scatter flour onto a clean work surface before you tip the dough out. Lightly coat the dough and your hands with a small amount of flour and fold the dough over until it’s smoother. This will usually take around 3 times.
Pat the dough into a round shape that should be around 4cm deep. Take a 5cm cutter and dip it into some flour. Plunge it into the dough and repeat until you have your scones. Take whatever is left and create another round shape to cut out more if there’s enough dough.Top Tip: A smooth edged cutter will cut more cleanly and help the rise in your scone.
Beat an egg and brush the tops of your scones, before carefully arrange on the baking tray. Bake them for 10 minutes until they are golden and have risen.
Eat warm or cold, with a layer of cream and a dollop of jam – or the other way round, if that’s what you prefer!