Classic scones

INGREDIENTS

    225g self-raising flour, plus extra for dusting
    50g unsalted butter, chilled and diced
    150ml whole milk

METHOD

    01.Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs.
    02.Make a well in the centre of the crumbs and pour in the milk. Using a palette or table knife, quickly bring the mixture together into a soft dough. Knead briefly on a lightly floured surface until smooth, then pat out to a thickness of 2cm.
    03.Dust a 5cm plain metal cutter with flour and use to stamp out rounds. Push the cutter down firmly but take care not to twist it, or the scones may rise unevenly.
    04.Transfer the scones to a non-stick baking sheet, dust lightly with flour and bake for 15 minutes until well risen and golden. Transfer to a wire rack and leave to cool.