Rich Egg Scones Recipe

50 g/2 oz butter or margarine

225 g/8 oz/2 cups self-raising (self-rising) flour
10 ml/2 tsp baking powder
25 g/1 oz/2 tbsp caster (superfine) sugar
1 egg lightly beaten
100 ml milk

Method:

Rub the butter or margarine into the flour and baking powder. Stir in the sugar. Blend in the egg and milk until you have a soft dough. Knead lightly on a floured surface, then roll out to about 1 cm/0.5 in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Re-roll the trimmings and cut out. Place the scones (biscuits) on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes or until golden.