Use a 6cm or 2.5 inch round cutter.
500g plain flour
A pinch of salt
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
75g cold unsalted butter, diced
300 ml milk
1 large egg, beaten
75g raisins or sultanas for fruit scones
75g cheddar cheese for cheese scones
Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F.
Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl.
Rub in the cold diced unsalted butter.
If you want to add cheese or dried fruit now, if you choose to. Then add the milk all at once and mix lightly with a spatula.
Turn out onto a floured surface and knead lightly. The key to lights scones is to work the dough as little as possible.
Roll out to about 3cms. Dip the cutter into the bag of flour and cut out about 10-12 scones.
Place on a greased baking tray. Brush with the beaten egg and cook for 10 minutes or until risen and golden.
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