The Basic Scone

• 250 g (½ lb) self-raising flour
• 50 g (2

With your fingertips, rub flour and butter together, until it resembles coarse breadcrumbs. Stir in the sugar and enough liquid to make a soft, pliable dough. Transfer to a floured worktop, and knead lightly and briefly until smooth.

Roll and cut out scones. Bake at 200°C/400°F/gas mark 6 in a preheate