English Plain Scones

Put the flour and salt in a bowl then rub in the butter.

Add the sugar.

Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.

Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.

Knead the dough lightly on the board.

Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.

Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).

Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.

Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.

Optional: Brush the tops of the scones with a little bit of milk.

Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.