This recipe is from Delia's Cakes \\ 40g spreadable butter 225g self-raising flour 1 level tablespoons golden caster

sugar pinch of salt 110ml milk, plus a ilttle more (if needed) a little extra flour Pre-heat the oven to 220C, gas mark 7 Conversions Need help with conversions? Method Begin by rubbing the butter into the sieved flour quickly, using your fingertips ,then stir in the sugar followed by a pinch of salt. Now, using a knife, mix in the milk little by little, and when it s all in, flour your hands and knead the mixture to a soft dough (you may find you need just a d rop more milk if it feels at all dry). Place the dough on a floured pastry board and with a rolling pin (also floured) lightly roll it out to a thickness of about 3cm. (This thickness is vital. The r eason scones don t rise enough is because they are rolled too thin.) Then take the pastry cutter and tap it sharply so that it goes straight through the dough do not twist or the scones will turn out a strange shape! When you have cut as many as you can, knead the remaining dough together again a nd repeat. Then place the scones on the baking sheet, dust each one with flour a nd bake near the top of the oven for 12 15 minutes. When they re done they will have risen and turned a golden brown. Then transfer them to a wire rack and eat as soon as they are cool enough, sprea d with butter, jam and clotted cream.