Makes 12
8 oz (225g) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar pinch of salt
11/2 oz (40g) butter
11/2 oz (40g) castor sugar
1/4 pint (150ml) milk
Heat the oven to 425°F (220°C) or Gas no. 7. Sift the flour, bicarbonate of soda, cream of tartar and salt into a medium-sized mixing bowl. Add the butter in pieces and rub in with the fingertips. Stir in the sugar.
Make a well in the flour mixture and pour in the milk. Using a table knife, mix together until dough is soft, but not sticky. Turn on to a floured board and knead about 3 times just to smooth the underside. Turn dough smooth side up and pat or roll out to a thickness of 1/2 inch (1cm).
Using a 1 inch (5cm) floured round cutter, cut 12 rounds. Press together the trimmings and use to make the last few. Arrange scones on a floured baking sheet and dust the tops with extra flour. Immediately place above centre in preheated oven and bake for 10-12 minutes until well risen and light brown. Transfer to a wire rack and allow to cool for 15 minutes, then split and butter for serving.
Variations: For softer and richer scones, use 1 lightly beaten egg mixed with enough milk about 4 tablespoons to equal 1/4 pint (150ml). To make sultana scones, add 2 oz (50g) sultanas along with the sugar.
Wheaten Scones: Use half wholemeal flour and half plain flour. Sift plain flour, then add unsifted wholemeal flour to the bowl.