Easy Scottish Scones

Instructions

1. 1

   Preheat the oven to 220°C / 425°F (200°C fan). Line a baking tray with parchment. This high heat gives a lovely rise—don't be shy with it, dear.

2. 2

   Sift the self-raising flour and salt into a large bowl, then rub in the cold diced butter with your fingertips until the mixture looks like coarse breadcrumbs. If you're using fruit, stir it into the flour now so it’s evenly distributed.

3. 3

   Stir in the sugar if using. Make a well in the centre and beat the egg with the milk, then pour most of it into the well. Gently mix with a knife or your hand until it just comes together into a soft, slightly sticky dough—add the remaining milk a splash at a time only if needed. Do not overwork it.

4. 4

   Turn the dough onto a lightly floured surface and pat or roll to about 2–3 cm (roughly 3/4–1 inch) thick. With a floured 5–6 cm (2–2.5 inch) round cutter, stamp out scones straight down without twisting (twisting seals the edge and stops the rise). Gather scraps, press gently together, and cut more—try not to handle the dough too much.

5. 5

   Place scones on the prepared tray so they just touch (this helps them rise taller). Brush the tops with a little milk for a golden finish.

6. 6

   Bake for 12–15 minutes until risen and golden on top. Cool on a wire rack for a few minutes—best served warm.

7. 7

   Serve split with butter, good jam, and cream if you please. They’re lovely the same day; to refresh older scones pop them in a hot oven for 5 minutes wrapped in foil.