220 g plain flour
Pinch of salt
2 tsps baking powder
60 g butter
1 tbsp caster sugar
Approx. 150 ml milk

Preheat the oven to 230ºC. Sift the flour, salt and baking powder into a bowl and rub in the butter, then stir in the sugar. Add enough milk to give a fairly soft dough, then turn it out on to a floured surface and knead very lightly for a few seconds.

Pat or roll the dough out to a 2cm thickness and cut into rounds with a 5cm floured cookie cutter. Gather up the trimmings and pat them out to cut more.

Put them on a baking try, brush the tops lightly with milk and bake in the hot oven for eight to 10 minutes.

They are delicious served slightly warm, split (never cut), buttered and, for a special treat, spread with English clotted cream or whipped double cream and jam. (Makes about 10 scones)