Learn how to make the perfect scone with this recipe from The Gilbert Scott Book of British Food. Enjoy at afternoon tea for a quintessentially British experience.
|good pinch of salt|
|75g||chilled unsalted butter|
|1||free-range egg, beaten|
|100ml||milk, plus extra for brushing|
Preheat the oven to 180°C/350°F/Gas mark 4. Combine the flour, salt and sugar in a bowl and rub in the butter until the mix resembles breadcrumbs. Lightly beat together the egg and milk and slowly add to the bowl, stirring just to bring together into a dough, being very careful not to overmix.
Roll out the dough on a floured surface to 5cm thick. Cover and allow to rest for 10 minutes before cutting into 7cm round or square shapes. Transfer to a baking tray and brush with milk, then bake for 20–25 minutes, until golden. Serve warm.
Devour your scones with your own homemade jam. See our pick of autumn jam recipes here.