|Self-raising flour||8 Ounce (2 Cup, 250 Gram)|
|Baking powder||1 Teaspoon|
|Butter||50 Gram, chopped|
|Egg||1 , lightly beaten|
|Milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
1. Sift flour and baking powder together into a mixing bowl, add sugar. Rub in butter, using the fingertips, until mixture resembles fine breadcrumbs.
2. Make a well in the center. Using a round-ended knife, mix the egg and almost all the milk through the flour mixture. Mix to a soft dough, adding remaining milk if necessary.
3. Turn onto a lightly floured surface and knead lightly with fingertips until smooth. Using heel of hand, press dough out evenly to 2 cm/3/4 in thickness. Cut scones out using a floured 5 cm/2 in cutter; do not twist cutter, or scones will rise unevenly.
4. Arrange scones close together on a greased and lightly floured baking tray. Brush tops with a little milk and bake at 220°C/440°F/Gas 7 for 15-20 minutes or until scones are golden brown and sound hollow when tapped with your fingertips.