Teatime Scones

This Teatime Scone recipe is made without egg and can be made really quickly. If this is your first time making scones then this recipe is the one for you.

1 small knob unsalted butter, for greasing
self-raising white flour (225 g)
1 tsp. baking powder
unsalted butter, cut into cubes and chilled (40 g)
½ Tbsp. Billington's unrefined golden caster sugar
sea salt
whole milk, plus extra for glazing (150 mL)

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Grease a baking sheet by rubbing it with a little butter.

Sieve the flour and baking powder into a large bowl. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and salt.

Use an ordinary knife to mix in the milk, a little at a time, until the mixture starts to come together. Sprinkle a little flour on the work surface and tip the dough out of the bowl.

Put a little flour on your hands and very lightly knead the mixture for half a minute until it is smooth.

Gently form the mixture into a ball and lightly pat it out to about 3cm thick. Dip a round cutter in flour and cut scones out from the dough. Put the scones onto the baking tray, spaced a little apart.

Brush the tops of the scones with a little milk. Put the scones into the oven and bake for 8-10 minutes until risen and golden. Remove scones from the oven and allow to cool on a wire rack.

Makes 8 servings.