1. The correct pronunciation is of course ‘scones’.
2. Credit for recipe is to Gary Rhodes.
3. These are excellent – very light – I think the trick is to add more butter than usual – making the dough too soft to manage – but sticking it in the fridge for a bit makes it handle-able.
225 g self raising flour
1 level tsp baking powder
75 g butter
25 g caster sugar
150 ml milk
Combine flour, salt and baking powder.
Rub in butter.
Stir in sugar.
Add milk to make a soft dough.
Rest dough in fridge for 10-15 minutes.
Roll dough to 1-2 cm thick.
Use 5 cm cutter to make 10-12 scones.
Brush top only with egg/milk wash (for a nice colour).
Bake at 220 C for 10-12 minutes.
6. A shortcut would be to simply cut the dough into 8 triangular sectors rather than cutting circles.