These either make 12 small scones, 8 medium scones, or 3/4 large scones. To be honest if you were really in the mood for scones you could just make one absolutely huge scone.
Ingredients
225g self raising flour
pinch of salt
55g butter
25g caster sugar
150ml milk
1 free-range egg (you want eggs from people who are lovely to chickens), beaten
How to
Heat the oven to 220C/425F/Gas 7.
Lightly grease a baking tray, or just cover it in baking paper (much easier and tidier).
Mix together the flour and salt and rub in the butter (gets in your nails if you have long nails which is a nightmare and feels horrid).
At this point we added raisins, and I'm sure they'd taste amazing with any other dried fruit. I'm going to try apricots next time.
Stir in the sugar and then slowly mix in the milk until you get a soft dough.
Flour a surface and knead the dough very lightly.
Now if you want it to be perfect then I'm sure you could use cutters or something here to make sure they're all the same size and perfect, but we just ripped the dough up and patted them into rough scone sort of shapes.
Brush the tops of the scones with the beaten egg.
Bake for 15 minutes until they're that gorgeous golden scone colour.
Leave them to cool and serve however you best like your scones.
If you make these please tell me how you found them; we absolutely loved them.
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