Equipment needed :
Rolling pin & board
Round circle cutter
250g (2 cups) plain flour, plus extra for rolling
2 teaspoons baking powder
2 tablespoons cup castor sugar
70g salted diced butter, cold
1 medium egg, beaten
About 1/4 to 1/2 cup milk - details below
Notes & Tips before starting :
You can use self-raising flour instead of cake flour and baking powder
If using unsalted butter add a little salt to your recipe to taste, if you prefer
Do not overprocess the butter into the flour. Pulse just a few times.
Try to work the dough as little as possible
Do not twist your cutter into the dough. Press straight in and pull up. This helps the scones rise a little.
Sift flour, baking powder, castor sugar. Pop into food processor and pulse very briefly until mixture resembles crumbs. Add eggs and pulse for a few seconds, then start to add milk little by little until the dough comes together.
Empty out your ball of dough onto a floured surface and roll out to about 1.5cm thick. Use a floured cutter press it in just once - DO NOT TWIST - and place the scones on the baking sheet to rest. Do that until all dough has been used up, but try not to overwork the dough.
While the scones are resting heat your oven to 200C (180C fan assisted) and using your pastry brush brush the tops with a little milk. Bake for about 15 minutes, depending on the size of your cutter.
Enjoy with jams, cream, butter and so on!