Adapted from Home Recipes with Be-Ro

200g (8oz) self-raising flour
1 pinch salt
50g (2oz) unsalted butter
25g (1oz) caster sugar
50g (2oz) currants or sultanas (optional - I left them out)
1 large egg beaten with enough milk to make 125ml (¼ pint) liquid

Heat the oven to 220°C/425°F/Gas 7.

In a food processor, pulse the flour, salt and butter to make fine breadcrumbs. If you don't have a food processor, rub the flour, salt and fat in with your fingertips until fine.

Transfer the mixture into a large mixing bowl and stir in the sugar and dried fruit if using.

Add the egg and milk, reserving a little for brushing the tops of the scones. Stir with a flat bladed knife until the mixture comes together.

Knead lightly on a floured surface a couple of times until the mixture is smooth. Be careful not to overwork the dough as this will make the scones tough. Roll out the dough to between ¾ and 1" in thickness.

Cut out rounds using a biscuit (cookie) cutter, any size will do but I like a 2½ inch size cutter. Re-roll the trimmings to use up all the dough.

Place on a baking tray and brush just the tops with the reserved egg and milk.

Bake for about 10-12 minutes or until well risen and the tops are golden.

Split them in half horizontally and serve warm (or cold) with clotted cream and jam.