A classic of English tea time, scones are made by quickly mixing a butter-rich dough and baking it. These small cakes are served warm, split in half, and traditionally topped with whipped cream and strawberry jam.
Mix the flour, sugar, baking powder, and salt. Work the cold butter into the flour with your fingertips, then add the milk and egg and quickly knead into a dough.
Roll the dough out to 2 cm thick and cut into rounds.
Bake in a preheated 210°C / 410°F oven for 15–18 minutes, until risen and golden brown.
Split while warm and serve with whipped cream and jam.
Store in a covered container at room temperature for up to 2 days. They are best eaten just after baking.
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