50g/2oz/4 tbsp butter, diced, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour
a pinch of salt
1 tsp baking powder
150ml/¼ pint/scant ⅔ cup milk, plus extra to glaze
whipped cream or butter and jam to serve
1 Preheat the oven to 220°C/425°F/Gas 7. Butter a baking sheet.
2 Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough milk to make a soft dough.
3 Roll out the dough 2cm/¾in thick on a lightly floured surface. Cut out rounds with a 5cm/2in plain cutter.
4 Place the scones on the prepared baking sheet and brush the tops with milk. Bake in the oven for 10 minutes or until golden brown and well risen. Cool on a wire rack.
5 Serve warm, split and filled with cream, or butter and jam.