Inspired by the beach cafe by Lucy Diamond and using the recipe from the book.
350g Self-raising Flour
1/4 tsp Salt
1tsp Baking Powder
3tbsp Caster Sugar
1 Beaten Egg (to glaze)
Heat the oven to 220oC. Mix the flour, salt, baking powder and sugar together. Cut the butter into small cubes and rub them into the flour mixture until it resembles breadcrumbs. Make a well in the mixture and add the milk. Mix until combined.
Sprinkle the work top with flour and roll out your mixture between 2-4cm thick depending how many scones you want. Cut them out and place them on a baking tray. Brush the tops with beaten egg and bake for 10 minutes.
Serve hot, cold, plain or with jam however you like them.