Add the butter and rub it in the flour using a fork or your finger tips till the mixture resembles fine bread crumbs.
Add the beaten egg and milk and mix till the dough comes together.
Turn the dough into a floured surface and gently flatten the dough to about an inch using your hand or a rolling pin.I decided to roll the dough into a round shape.Using a sharp knife or a dough scraper,cut the scones into 8 equal wedges.Place the wedges on the prepared baking sheets each one almost touching each other.Brush the top with milk or beaten egg.
- The original recipe calls for self raising flour,but I used plain flour and baking powder.
- Do not over work the dough as it develops gluten in the flour and which would not yield tender and flaky scones.Stop mixing the dough just when it comes together as a mass and not a smooth dough ball.
- Using cold butter is a very important step as it ensures the butter remains solid and does not melt as you assemble the dough.
- Keep an eye on the baking time as it can easily go from baked to over baked within a matter of few minutes.As soon as the scones come out of the oven,place the scones on a wire rack and cover with a thick kitchen towel,this would introduce steam back into the scones which would keep them soft.