- Take a clean large dry bowl and mix together flour and salt in it.
- Add butter to it and rub together until everything becomes well incorporated.
- Now add the sugar and then pour in the milk and start mixing in order to make a soft dough out of it.
- Turn this dough out on a workspace or a tray that has been lightly floured and then knead the dough very lightly.
- Pat the dough out to around 2 cm and ¾ in thickness.
- Use a 2 inch or a 5 cm cutter to stamp out rounds from the patted dough and keep them on a lightly greased baking sheet.
- Lightly knead together the remaining dough and stamp out more scones. Keep doing the same process until all the dough is used up
- For the egg wash on top, brush the scones with the beaten egg or use a little milk as an alternative.
- Heat the oven to 220 degrees, place the tray in it and bake the scones for 12 to 15 minutes until they are well risen and golden brown
- Once baked, let the tray cool and then transfer the scones to a wire rack to let them cool further.
- Sprinkle with icing sugar and serve with butter and a jam of your choice.
Scones were originally made with oats and were griddle baked. They were made flat and then cut into triangles for serving. They are considered as a popular ‘Afternoon Time Tea’ snack alongside tea and are served with a traditional dollop of whipped cream on top with a jam on its side.