Method

1. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7 and place a baking tray in the oven to heat up.

2. Measure the flour, baking powder and salt into a food processor or mixing bowl and pulse/stir to mix.

3. Either:

   a) add the butter to the food processor and pulse until the butter and flour resemble fine breadcrumbs, or

   b) add the butter to the flour in the mixing bowl and rub it into the flour with your fingertips until it resembles fine breadcrumbs. 

4. Add the sugar to the butter and flour and either pulse or stir to mix

5. Beat the egg in a measuring jug and remove ½ tablespoon. Set on one side to use as a glaze on the scones before they go in the oven.

6. Add milk to the egg to come to a total of 100ml. Stir to mix

7. Either:

   a) pour the milk and egg mixture into the food processor and pulse until nearly mixed but not quite.

   b) make a well in the centre of the flour mix and pour in the milk and egg mixture. Use a metal knife to stir until nearly mixed but not quite.

8. Tip out onto your work surface and bring together genty with your hands.

9. Flour your hands and the work surface and very gently knead the dough only 2 or 3 times, to ensure it comes together into a ball. Work the dough as little as possible.

10. Use your hand to press the dough down to 3cms thick. Dip a 5cm plain cutter in flour and use to cut out as many scones as possible. I get 4 out of my first batch.

11. Re-knead the dough to bring it back together. Again, handle the dough as little as possible. Cut out the remaiming 3 scones remembering to flour the cutter inbetween to stop it sticking to the dough.

12. Brush the tops of the scones with egg wash.

13. Take the hot baking tray out of the oven and place the scones directly onto the tray. There is no need to grease the tray.

14. Cook for 8 - 10 minutes in the centre of the oven until cooked and the top is lightly browned.

15. Ideally serve as soon as they are cooked with lashings of clotted cream, strawberry jam and of course, a hot cup of tea!