450g self-raising flour
2tsp baking powder
50g caster sugar
100g salted butter (soft)
A dash of milk
Jam of choice (From Dorset with Love Strawberry Jam)
A pot of Dorset Tea
Pre-heat the oven to 220C and lightly grease two baking trays.
Mix the flour, baking powder and sugar in a large bowl. Add the butter in chunks and rub in with your fingertips until the mixture resembles breadcrumbs.
Beat the eggs into a measuring jug and a splash of milk. Stir the egg and milk mix into the flour bit by bit. Don't add it all if it is looking too wet.
When all combined, turn out onto a lightly floured work surface and knead lightly. Use a rolling pin to roll out to 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm/2in cutter placing them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or anyof the egg/milk mixture.
Bake for 12–15 minutes, or until a golden-brown colour.
Serve the scones with some clotted or thick cream, jam and a pot of Dorset Tea!