Active Time  – approximately 20 minutes

Baking Time  – 10-12 minutes

 

Ingredients:

350g self raising flour

1/4 teaspoon salt

1 teaspoon baking powder

85g butter, chilled and cut into small cubes (keep refrigerated till ready to use)

3 tablespoons sugar

180ml low fat milk

1 tablespoon freshly squeezed lemon juice

1 egg, beaten, for glazing

Method:

1. Pre-heat the oven to 200 degrees celsius (180 degrees celsius if using the fan forced option)
2. In a large mixing bowl, sift flour, salt and baking powder together.
3. Add butter to the bowl and rub in quickly, but thoroughly, with fingertips until mixture looks like finely ground biscuit crumbs. Add in the sugar and mix through using a spoon.
4. In another glass, add the lemon juice to the milk and leave to stand for a few minutes.
5. When the milk and lemon mixture starts to curdle, pour into the the large mixing bowl. With a butter knife, immediately combine the liquid into the dry mixture using a folding and slicing action. Do a few final turns of the mixture using your hands. As soon as the ingredients are fully combined, gather the dough into a ball and turn it onto a flat work table.
6. Quickly flatten the ball to around  4cm. Use a 5cm round cutter to cut out as many scones as you can. Combine what is left of the dough into a ball and repeat the process till all the dough is used up. Try not to overwork the dough as this will cause with scones to become tough.
7. Place scones on a lined baking tray and glaze with egg.  Put into the oven and bake for 10-12 minutes.  Serve warm with jam, butter and clotted cream.

Makes around 10 scones