Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for your party.
Makes 10

Ingredients:

• 2 cups self-raising flour, plus extra for rolling out
• 1 level tsp baking powder
• Pinch of salt
• 55g butter, chilled and cut into small cubes
• 1/3 cup caster sugar
• 150ml milk / buttermilk (approx)

Method:

1. Preheat the oven to 220°C.
2. Sift the flour, baking powder and salt.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in the sugar.
5. Reserve 1 tablespoon milk and add the rest to the flour all at once.
6. Mix to a soft, but not sticky, dough.
7. Lightly flour your hands and bring the dough together, handling it as little as possible.
8. Leave the dough to rest for 30 minutes.
9. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many.
10. Transfer the scones onto a baking tray.
11. Leave a space in between as the scones will spread somewhat.
12. Gather the remaining dough together and repeat until used up. About 12 scones out of this mixture.
13. Brush the tops with milk or beaten egg.
14. Bake for 12-15 minutes until risen and golden.
15. Cool on a wire rack until just warm, or leave to go completely cold.
16. Served warm with lashings of clotted cream and jam.