A easy and fast scone recipe that has a fantastic candy end – the crunchy sugar prime provides texture too

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:12 minutes
• Straightforward
• Makes about 8

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Substances

• 85g diced butter
• 350g self-raising flour
• ¼ tsp salt
• 1 ½ tsp bicarbonate of soda
• 4 tbsp caster sugar
• 200ml milk, warmed to room temperature, plus a splash additional
• crushed sugar cubes, to brighten

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Technique

• STEP 1

  Warmth oven to 200C/180C fan/gasoline 6. Whizz butter into flour. Tip right into a bowl and stir in salt with bicarbonate of soda and sugar. Utilizing a cutlery knife, rapidly stir in milk – don’t over-mix.

• STEP 2

  Tip out onto a flippantly floured floor and switch over a few occasions to very gently carry collectively together with your arms. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat collectively trimmings to stamp out extra. Brush the tops with a splash extra milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 minutes till risen and golden.