Makes approx. 6 to 10 scones depending on size
300g (2 cups) self-raising flour
1/2 teaspoon salt
75g butter, cubed
40g (2 tablespoons) caster sugar
180ml (3/4 cup) milk, adjust as necessary
1 egg, beaten for glazing
strawberry or raspberry jam
1. Preheat oven to 200°C. Sift flour and salt into a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs. Add sugar and stir through.
Rub in mixture.
2. Add about 125ml (1/2 cup) milk first to the mixture and use a bread knife to mix into a dry dough. Gradually and slowly add more milk until a soft dough forms (you may need less or more milk than specified).
3. Turn the dough to a lightly floured bench, knead lightly (just a few strokes) and then pat it out so the surface is smooth. Roll out, using a rolling pin, to about 2cm thick (this will make about 6 scones of about 4cm tall after baking, or if you roll out thinner you will get a few more scones). Using a 7cm or 8cm round cutter, cut out rounds and place on lined or greased baking tray; try to place them close together so they will rise more evenly and also keep them moist. Re-roll any scraps of dough and cut to use all the dough. Brush tops with beaten egg (or brush with milk if preferred).
The 4 on the top left-hand corner were rolled out to 2cm thick, the top-right and the bottom two were the re-rolled scraps which I rolled thinner (for comparison purposes) to 1cm thick, the wonky middle-right one was the final leftover bit of the dough.
4. Bake for about 15-20 minutes, or until well-risen and golden brown on top. Cool for 5 minutes, then split them and serve warm with clotted cream and jam.
To save time and effort, make up 1 kg of rubbed in scone mixture using 1 kg self-raising flour and 250g butter. Store in plastic bags for up to 3 months in the refrigerator. To use, simply weigh out required quantity.
Taste: Moist scones with a crispy top
Consume: Best served warm
Storage: Keep under cover for up to 24 hours
Recipe Reference(s): ‘Devonshire Scones’ recipe by English food writer Mary Berry