Ingredients
- 225g Self raising flour
- 2 Tsp baking powder
- 50g butter
- 25g Castor sugar
- 1 egg
- Milk
Method
- Pre-heat the oven to 220C/425F/Gas7
- Lightly grease two baking trays
- Measure the flour and baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs
- Stir in the sugar
- Break the egg into a measuring jug, then make up to 150ml with milk
- Stir the egg and milk into the flour – you may not need it all – and mix to a soft but not sticky dough
- Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1cm/½in
- Cut into rounds with a fluted 5cm/2in cutter and place them on the prepared baking trays
- Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown
- Lift onto a wire rack to cool
- Eat as fresh as possible
- Delicious with clotted cream and jam
