Scones - a true delicacy for a ladies morning high tea in the garden. Pair it with lovely Chocolate Tart, New York Cheesecake and Cucumber Sandwiches and you have the perfect table for a special function. Oh, I can just see the picture in my imagination! I must admit to this one, that I find scones a tricky thing to make. I had most of the time difficulties, but it was definitely a combination of the scones recipe I was using together with my technique. But I use a good recipe now and my technique has become much better. Scones date back a long time ago and are a very British morning-tea item. Together with a beautiful floral taste, the butter, whipped cream and strawberry jam - who can resist it?I have always not been very keen on scone recipes with self-raising flour - I guess it was a personal thing after I have eaten years ago a scone and all I tasted was the aftertaste on my tongue of the self-raising flour! It was an unpleasant experience and after it, I always used to use recipes with baking powder and flour. Until I discovered this recipe! The key to this recipe is also because we use no egg in the dough itself, but only to glaze the scone. So it is definitely the simple small things that count. Also use real butter, not any substitute at all. It is a good idea to read about some tips on scones.I have also noticed that it is popular at events such as (if I may say it) at funerals. Afterwards the family most of the time give sandwiches and mini scones for the get-together afterwards.I hope you enjoy making this if you need to make scones from time to time and are also just like me - not the best at scones. Just keep on trying!

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Serves: 3 Prep time: 15 Minutes Cook time: 15 Minutes Ready in: 30 Minutes

Nutrition: Calories 353 Carbs: 45g Protein: 7g Fat: 16g

225 g self raising flour
1 pinch salt
55 g butter
25 g sugar
150 ml milk
1 egg, beaten to glaze

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Pre-heat the oven to 220° Celsius.
Lightly grease a baking sheet.
Mix the salt into the self-raising flour and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn onto a floured work surface and knead VERY lightly.
PAT out around 2 cm thick, use a 5 cm cutter( or a bigger one for a slightly larger scone) to stamp out rounds .
Place on a baking sheet, lightly knead the remaining dough to stamp out more rounds.
Brush the top of the scone with the beaten egg yolk and bake for 12-15 minutes until the scone is well risen and golden brown.
Cool on a wire wrack and serve with butter, strawberry jam and cream .
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