So quick, so simple, start to finish andout of the oven in less than half an hour. Perfect if you have unexpected guests. You must always bake them fresh on the day you want to use them…

Ingredients: 

225g self raising flour 

40g cold butter 

2tbsp sugar 

6tbsp cold milk 

Pinch of salt 

Method: 

Rub the butter and sugar together as you would to make pastry then stir in the salt and sugar. 

Add the milk 1 tablespoon at a time and combine. 

Then, again as if you are making pastry gently knead the dough in the bowl until it has come together nicely. Do not knead more than necessary.

Rollout on a lightly floured worktop to around 1-1.5cm thick and cut with a two inch pastry cutter. I have to say at this point that I prefer smaller, perfectly cooked scones to larger slightly doughy ones. 

Do not twist your cutter, this can stop the scone rising if the edges do not have a very clean cut.

Place each one into a lined baking sheet and bake in the oven at 220° for 18 minutes until golden brown. 

For a really glossy top, you can brush with beaten egg before putting in the oven.

Enjoy these straight from the oven or any time the same day. Serve with fresh home-made strawberry jam and clotted cream of course, your choice whether to go the Devonshire or Cornish way… 

Now is it jam first or cream first? Who cares? It all goes in the same hole as my grandad would say ROFL.