Step 1

Sieve and whisk the dry ingredients until well combined.

Step 2

Grate and add frozen butter to the flour mix.

Step 3

Rub the flour and butter together until it resembles fine sand. Place into the fridge to keep cold

Step 4

Next, mix the wet ingredients together.

Step 5

Add the wet ingredients to the flour mix and lightly but swiftly bring it together into a dough.

Step 6

The dough should just be coming together and not be smooth. We want to work it as little as possible.

Step 7

Dump the mix out onto a work surface and push together any unmixed bits of dough.

Step 8

Wrap in cling film and rest for 20 minutes in the fridge.

Step 9

Turn the oven to 180 °C or 356 °F.

Step 10

Once rested, dump the dough onto a lightly floured work surface. Roll it out with a rolling pin, making sure to roll in one direction starting from the centre.

Step 11

When the dough is about 2 centimetres or just less than an inch thick, fold it onto itself once, known as laminating. Roll the dough out again to 3.5 cm or 1.3 inches height.

Step 12

Dip a round or fluted cutter into flour and cut out circles. If you want, you can also cut it into triangles like biscuits.

Step 13

Place the cut scone dough onto a baking tray lined with silicone baking mat or baking paper. Brush the tops with egg wash (1 whole egg mixed with 50 grams water/milk)

Step 14

Bake for 18 minutes until golden brown.

Step 15

Remove and cool down only slightly before serving still steaming hot with butter, clotted cream, strawberry jam or all of the above.