Ingredients

	Butter Small knob for greasing
225 grams	Allinson Nature Friendly Self Raising Flour
1 tsp	Baking Powder
40 grams	Butter Cut into cubes and chilled
½ tbsp	Billington's Golden Caster Sugar
1 pinch	Salt
150 ml	Milk Plus a little extra for glazing
	Flour Extra Flour for rolling out

Method

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1. Turn the oven on to 220°C/fan 200°C/Gas mark 7. Grease a baking sheet by rubbing it with a little butter.
2. Sieve the flour and baking powder into a large bowl. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and salt.
3. Use an ordinary knife to mix in the milk, a little at a time, until the mixture starts to come together. Sprinkle a little flour on the work surface and tip the dough out of the bowl.
4. Put a little flour on your hands and very lightly knead the mixture for half a minute until it is smooth.
5. Gently form the mixture into a ball and lightly pat it out to about 3cm thick. Dip a round cutter in flour and cut scones out from the dough
6. Put the scones onto the baking tray, spaced a little apart.
7. Gather all the spare bits of dough and roll together to make a ball and flatten it out. Cut out the rest of the scones - you should be able to make 8.
8. Brush the tops of the scones with a little milk. Put the scones into the oven and bake for 8-10 minutes until risen and golden. Remove scones from the oven and allow to cool on a wire rack.

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