The number of scones depends on the size of cutter used
Preheat oven to 230oC/450oF
8 oz/225g self-raising flour 1 tsp baking powder pinch of salt 2 oz/50g butter or margarine, cold and cut into small cubes 1 oz/25g caster sugar 1 egg, beaten quantity of milk 2 oz/50g raisins/sultanas (optional)
Sift the flour, baking powder and salt into a food processor. Add the butter and pulse until the mixture resembles breadcrumbs, then pour into a bowl, if using fruit mix in now. In a measuring jug add the egg (leave a little egg for brushing the scone tops), make the egg up to 5 fl oz/150ml with milk, stir in the sugar. Add this mix into the flour mixture and mix to a soft dough and shape into a ball.
I wrap the dough in clingfilm and refrigerate for around an hour at this stage.
Roll out the dough on a floured surface until it is 1cm thick, then, cut the dough into circles. (try to keep the handling of the dough to a minimum). Place onto greased baking sheets.* Brush with the remaining egg mixture and bake for 7 - 10 minutes until the scones have risen and turned golden brown.
Serve with butter, jam and clotted cream (see further down this board for how to make clotted cream).
*Most recipes say to leave space between scones, I do the opposite and prefer them close together, this way they all rise to the same height.