This is a very basic scone recipe, most recipes I have come across require cream, however this recipe consists of only self-raising flour, salt, butter and milk. Use full cream milk for the best result and serve straight out of the oven.
2 cups self-raising flour, sifted
1/4 teaspoon salt
60g butter, chopped
1 cup milk
Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit.
Sift flour and salt into a large bowl.
Rub butter into flour/salt mixture with fingertips.
Add milk to mixture gradually to form a moist but not sticky dough. You may not need the whole cup of milk.
Knead the dough on a floured surface.
Using a rolling pin roll dough out to 2cm thick. Use scone cutter to cut scones. Lay scones with sides touching on a lined or greased tray.
OR Roll 12 equal amounts of dough into roughly shaped balls. Flatten slightly when placing scones side by side on a lined or greased tray.
Glaze tops of scone with a little milk.
Bake for 12-15 minutes, until risen and golden on top.
Serve with butter or jam and cream.