|when all the butter is incorporated, the mix looks like breadcrumbs|
|try to handle your dough as little as possible|
Feel free to double this recipe and make GIGANTIC scones with extra room for butter, cream and or strawberries. There's something very satisfying about being presented with a sconce that's the size of your palm. The scones can be cut out with circle cookie cutters, crimped cookie cutters, or hand formed for a very rustic look. They'll lose some of their shape in the oven so it's unlikely that they'll come out in a perfect circle anyway. You could also use small cookie cutters and make a huge batch of mini scones.
Makes 6 Large
225g self raising flour
25g caster sugar
150ml of milk, plus extra for glazing
1. Preheat your oven to gas mark 7. Line and grease a baking tray.
2. Rub together the flour and butter with your fingertips, lifting the mixture above the bowl and letting it fall back in. Do this until all the butter is mixed in and the mixture looks like breadcrumbs.
3. Stir in the sugar and cinnamon, then the milk, mixing lightly until you get a soft dough.
4. Turn the mix out onto a floured work surface and bring it all together very gently. Push the dough together a few times to make sure it's bound properly, but avoid overworking at all costs! Pat the dough to about 2cm thick, then cut out your scones, I used a cutter that was about 8 or 9cm in diameter, but you can make your scones whatever size you want.
5. Gather together any scraps of the dough and reform into more scones. Place the scones on the baking tray, brush lightly with milk and bake for 12-15 minutes until risen and golden.
6. Leave to cool slightly on a wire rack before serving.
Scones will keep fresh for a few days in an airtight container.