Step 1: You Will Need.....
55g Butter (2oz)
30g Caster sugar (1oz)
150ml Milk (1/4 pint)
1 egg (maybe...depends on later steps..)
1/2 teaspoon salt
First off, preheat the oven to 220 deg C 425 deg f.
Speed is of the essence so you can't be hanging around waiting for the oven to heat up or you'll get flat, hard scones.
Then, sift all the flour and salt into a large bowl.
Step 2: Add Butter and Get to Work...
Step 3: Milk It Up...
Make a big well in the centre of the flour and pour in the milk.
Mix together quickly with a table knife, NOT your hands, until you have a big gooey lump
Once the milk hits the flour a reaction begins which needs to also be happening in the oven, so speed and a light touch are required.
Step 4: Rollin Rollin Rollin.....
Kneed it into a square(ish) about 2.5cm (an inch) thick and the stamp out circles with a cookie cutter.
If you twist the cookie cutter while cutting you'll end up with wonky scones like mine, but I think that makes them look more rustic and cool.
Lay the circles out on a baking tray lined with grease proof paper, giving each one 2cm of room to grow...
Step 5: To Glaze or Not to Glaze??
1)Brush with a beaten egg to produce a glossy glaze.
2)Dust with flour for a soft finish
3)Brush with milk for a light gloss AND soft crust
as soon as they're glazed, slam them in the oven near the top for 20 to 25 minutes. Don't get curious and open the oven door, you'll just spoil them, let them do their thang.....
Step 6: All Done!
For the sweet ones, serve with clotted/whipped cream and jam. yum.
For savory, add parmesan and a strong cheese instead of half the butter.
For current scones, add 30g (1oz) currents to the flour.