Recipe makes about 8 scones.
8 oz/225g plain flour
1 rounded tsp baking powder
1 1/2 to 2 oz/40-50g butter or margarine
about 1/4 pt/150 ml milk
a little beaten egg or milk to glaze (optional)
Preheat a very hot oven, 450°F or 230°C.
Sift dry ingredients in a mixing bowl, cut in butter (in small chunks) and rub in mixture until consistency is of fine breadcrumbs. Make a well in the center, then add enough milk to make a soft dough, just firm enough to handle. Turn out onto a floured worktop and knead lightly into shape, roll or pat out to about an inch and stamp out rounds with a floured 1 1/2 inch to 2inch cutter, or cut into squares or triangles with a sharp knife.
Lay scones on a floured baking sheet, glaze with a little egg or milk if you like and bake in the preheated oven for about 7-10 minutes, until brown and well-risen.
Cool on a wire rack and serve, while still warm, with jam and whipped or clotted cream. Scones that have cooled completely should be warmed gently before serving.