450g self-raising flour
2 tsp baking powder
75g butter
50g sugar – caster ideally
pinch of salt
2 eggs
milk – enough to make up 300ml with the eggs
Mix the dry ingredients, and in a jug, the wet. Rub the butter into the dry ingredients – (quickly, don’t let the butter melt)
mix the liquids in to the dry mix to make a sticky dough. Work quickly, and don’t overwork.
Flatten to 1″ and cut into scone like rounds.
glaze with whatever milk/eggs are left in the jug, and bake at 200c until brown.