• 250 g (½ lb) self-raising flour
• 50 g (2 oz) butter, chilled and diced
• 1 tablespoon golden caster sugar
• 150-175 mls (5-6 oz) soured milk or buttermilk

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 preheated oven for about 15 minutes, until well risen and golden.

To this quantity you can add 3 or 4 tablespoons of sultanas or chopped mixed peel for fancy scones. Make cheese scones by leaving out the sugar and adding 50g (2oz) grated Parmesan or Cheddar.