Ingredients for a dozen scones:
250 g flour (+ for the work surface)
40 g softened butter
15 cl milk
15g caster sugar
1 sachet baking powder
salt
Preparation:
Preheat the oven to 220°C.
In a bowl, mix the flour, baking powder, sugar, salt and butter with your fingertips until you obtain a sandy mixture.
Gradually add the milk.
Work with your fingertips until you have a smooth dough (add more flour if the dough is too sticky).
Spread the dough between 2 sheets of baking paper to a thickness of 2 cm.
Using a glass or a cookie cutter, cut out discs of dough about 5-6 cm in diameter.
Place the pastry discs on the baking sheet (previously covered with baking paper) and put them in the oven for 12 to 15 minutes depending on their thickness (they should be golden and puffed up).
Remarks:
To be eaten straight from the oven. For an English break, the scones are perfect; they can be opened in half lengthways to be filled with butter, jam, whipped cream or all three at once!