Wanted some change of taste for breakfast, made some scones which is fast to do and good to eat...
2 1/2 cup (310g) self raising flour
1tsp baking powder
pinch of salt
40g chilled unsalted butter, cut into small cubes
1 cup (250ml) milk
Preheat oven to hot 220 deg C (425 deg F) and lightly grease baking tray or line it with baking paper. Sift the flour, baking powder and salt into a large bowl. Rub butter briefly and lightly with fingertips until mixture is crumbly and resembles fine breadcrumbs. Mixing in 1 tbsp of sugar at this stage will lessen any floury taste. Make a well in the centre. Pour in some milk at time and mix with flat bladed knife, using cutting action, until the dough comes together in clumps. Rotate the bowl as you work. Handle the mixture with great care and very light hands. The dough should feel slightly light and sticky. With floured hands, gently gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead. Pat or lightly roll the dough out to 2cm thick. Using a floured 6cm cutter, cut into round. Gather the scraps together and, without handling too much, press out a before and cut out more rounds. Place close together on baking tray and lightly brush the top with milk. Bake in oven for 12-15min, or until risen and golden.
As scones contains little fat, they dry out quickly so are best eaten soon after baking. They freeze successfully.