The perfect scones

Preheat the oven to 200°C.

Place the flour in a mixing bowl and stir in the cubes of butter, then rub it in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture while rubbing it in, to incorporate air and keep it light.

Stir in the sugar, then pour in the milk and mix with a round-bladed (palate) knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.

Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise so well. Roll out to about 1½ – 2cm thick and cut into rounds using a 6cm pastry cutter. Gather up the scraps  of dough, knead briefly, roll out again and cut out further scones.

Arrange the scones on a baking sheet. Bake for 10–12 minutes, until they have risen and are golden brown. Transfer to a cooling rack.

Serve warm or cold. Split the scones, spread with butter and strawberry jam and top with whipped or clotted double cream.

Tip:

If you want a light shine, brush with a little milk and sprinkle with caster sugar. For a high glaze, brush the tops with a beaten egg.

To make savoury cheese scones: Omit the sugar and stir in 75g grated mature cheddar instead. Add 1 tsp mustard with the milk. Brush the tops of the scones with milk and sprinkle with a little more grated cheese before baking

Recipe reprinted with permission of Waitrose.