230g self-raising flour

a pinch of salt

40g golden caster sugar

40g unsalted butter, diced

1 egg, made up to 140ml with milk

Makes 8 scones when using a 6cm fluted cutter

(might appear to be a modest quantity, but when split and topped with cream and jam this will seem like a feast)

1. Preheat oven to 220C/425F/gas 7.

2. Sift flour and salt into a bowl, then tip into food processor.

3. Add the sugar to the food processor and blend briefly to mix the sugar into the flour.

4. Add the diced butter and pulse until the mixture is lump-free and has the look of sand.

5. Mix the egg and milk together, and then pour into the food processor whilst it is running. You need to keep an eye on the mixture, for as soon as it comes together into a soft ball of dough you need to stop the machine. If dough looks too dry add a little more milk. 

6. Remove dough and turn onto floured surface. If the dough is sticky work in a little flour (gently does it). Otherwise, knead the dough carefully - just enough to bring it together into a neater ball, and then pat out on your work surface (use your hands). You need to only press the dough to a depth of about 2cm. Use your cutter to cut out circles of dough. Use the trimmings left to form a second ball of dough, pat out again and then cut more circles.

7. Arrange the circles of dough on a prepared baking tray and pop straight into the oven. Keep an eye on them. The scones should take 12-15 minutes, or should be extracted when they have gone golden brown on top. Put onto wire cooling rack as soon as they leave the oven. Cover with clean tea towel to help keep moistness in.