Church Farm Whole Milk Scones
450g Self Raising flour
100g Unsalted Butter
75g Caster sugar
250ml Church Farm Whole Milk
1 beaten egg white for glazing
1 tbsp granulated sugar
Makes approx. 12
Heat oven to 200 0C or gas mark 7
Sieve flour and pinch of salt into large mixing bowl.
Add butter, cutting into littles cubes, and rub into the flour until it resembles fine breadcrumbs. Stir in sugar.
Make a well in the centre, add milk. Stir with a knife then bring dough together using your hands.
Lightly knead on floured work surface and flatten into a square approx. 2cm thick.
Cut dough into 6/7 cm squares, arrange on baking tray, brush with egg white and sprinkle with sugar.
Bake for 10 minutes until golden and risen.
Enjoy warm with butter at breakfast or jam and clotted cream for afternoon tea!
Alternatively, why not try adding a tsp of ground ginger to the flour mixture for a ginger twist!