Sieve the flour into a bowl. Add the salt, baking powder and sugar and mix well.

Rub in the butter or margarine to produce a very light mixture, almost like dry sand add raisins, sultana or mixed dried fruit.

Make a well in the centre of the mix, pour in the milk and stir briskly with a spoon. The dough should be light and sticky.

Place the dough on a floured surface and knead lightly for 1 minute.

Pat the dough out to 1 cm (½”) thickness and use a 5 cm (2″) cookie cutter to make rounds.

Place the rounds on a well-greased baking tray or line with greaseproof paper.

Brush with egg wash, then bake in the oven at 200°C for 10 to 15 minutes.
Allow to cool slightly on a wire rack before eating.

#Tips:

Light and brisk treatment of the dough is essential to produce a scone which is light on the inside. It should take no more than 10 minutes to prepare the rounds!

Slice in half and serve with strawberry jam and thick cream.