8oz self raising flour
pinch of salt
pinch of nutmeg
1 egg, beaten if you want scones with a shiny coating
Pre-heat oven to 220c (gas 7).
Lightly grease a baking tray.
Mix together the salt, flour and nutmeg then rub in the butter until it resembles breadcrumbs.
Stir in the sugar and then mix in the milk until you have a soft dough (you might not need all the milk because all flours are different and some soak up more or less liquid).
Turn out onto a floured work surface and knead lightly, the key is not to over work the dough this will stop the scones rising as they should, let the dough sit in the fridge for 30 minutes.
Roll out the dough to around 2cm think, cut with a pastry cutter but don’t twist when pushing down or the scones wont rise evenly, repeat until all the dough has gone.
If you’re glazing them, brush the tops with beaten egg, bake for 12-15 minutes or until golden and risen.
Cool on a wire rack for 15-minutes but if you cant wait that long just tuck in and enjoy with jam, butter or clotted cream with a cup of tea to wash them down.