From The Straits Times    |

Makes 24

200g salted butter, cut into small cubes and softened
500g self-raising flour, sieved
60ml fresh milk, plus more for glazing scones

1 Rub the butter into the flour with your fingertips.
2 Mix in the milk and knead the mixture lightly into a dough.
3 Preheat the oven to 200 deg C.
4 Roll out the dough on a floured surface with a rolling pin to a 2.5cm thickness. Cut out 24 rounds with a 5-inch (12.7cm) round cutter.
5 Place the rounds on a greased baking tray and glaze the tops with milk. Bake for 10min until risen and golden-brown.

TIP: If you like your scones more crumbly, use a little less milk as their texture depends on the amount of milk you add.

This article was originally published in Simply Her October 2014.