By some people’s reckoning these are not totally plain scones since I include butter, sugar and eggs in my recipe. The result, however, is so much more delicious than the all-too-solid, floury versions often encountered that I’ve long preferred this version.
Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the butter in pieces and rub in with the fingertips until the mixture resembles breadcrumbs. Add the egg and milk while mixing with a knife to form a wet, sticky dough.
Turn the dough on to a well-floured board and knead lightly into a flat, round shape. Dust a little flour over the dough and pat or gently roll out un