Ingredients:

  • 2 cups (250g) self-rising flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) whole milk, plus extra for brushing
  • Optional: 1/4 cup (40g) raisins or currants (soaked in hot water for 10 minutes, then drained)
  • Clotted cream (or whipped cream)
  • Strawberry or raspberry jam

Instructions:

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together the self-rising flour, sugar, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, pulse briefly in a food processor.
  4. Gradually add the milk, mixing gently with a fork until just combined. Don't overmix! If adding raisins/currants, fold them in now.
  5. Turn the dough out onto a lightly floured surface. Gently pat it down to about 3/4 inch thickness. Cut out scones using a round cookie cutter (or a knife, cutting into squares or triangles).
  6. Place scones on the prepared baking sheet. Brush the tops with a little milk. Bake for 12-15 minutes, or until golden brown.
  7. Transfer scones to a wire rack to cool slightly. Serve warm with clotted cream and jam.