1 tsp of baking powder
A pinch of salt
25g (1oz) caster sugar
55g (2oz) unsalted butter (slightly softened)
150ml (5fl oz) of milk (semi-skimmed, whole milk or skimmed)
1 free-range egg (beaten) or plain flour (for brushing or dusting)
A recipe for these popular teatime treats. Adding ingredients such as dried fruit or cinnamon to the mixture can create deeply delicious varieties.
Mix together the flour, baking powder and salt into a bowl.
Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.
Add the milk, a little at a time, working to smooth dough.
This is now best left to rest for 5 to 15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm (¾in) thick. Using a 5cm (2in) pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
Once stamping out rounds the scones can either be brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Place the scones on a greased baking sheet and bake in Halogen Oven for 10-12 minutes at 220°C/425°F until well risen and golden brown.
Allow to cool slightly on a wire rack, and serve while still warm. Butter and good jam and maybe some clotted cream are traditional scrumptious accompaniments.