Perfect sconesMakes 8-10:
450g self raising flour
2 rounded teaspoons baking powder
50g caster sugar
2 large eggs
Pre-heat oven to 220/gas7. Put the flour and butter into a food processor and whizz until it looks like fine breadcrumbs. Add the sugar and whizz for a couple more seconds. Break the eggs into a measuring jug, beat them and add milk to make up to 300ml. Reserve about 2 tablespoons, but add the rest gradually to the dry mixture with the motor running slowly. Soon you will have a soft dough which should be rolled out to about 2cm thick and cut with a 5cm diameter fluted round cutter. Brush the tops with the egg-milk mixture and bake for 10-15 minutes until well risen and golden. Cool on a wire rack, covered with a clean tea-towel to keep them moist (her word, not mine). Eat asap.