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1
Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
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2
In a bowl, mix the flour and salt together.
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3
Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
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4
Stir in the sugar and baking powder.
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5
Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
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6
Using one hand, pull the mixture together into a ball and plop onto a floured surface.
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7
Knead lightly to form a smooth ball.
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8
Place on a plate and let the dough rest in the fridge for 10 minutes.
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9
Roll out onto a floured surface until it is about 1/2 inch thick.
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10
Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
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11
When you lift the cutter from the dough, be careful not to twist it!
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12
This is important.
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13
If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
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14
Place the scones on a baking sheet and brush the tops with the beaten egg.
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15
Be careful only to brush the top, don't let the wash drip down the sides of the scones.
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16
Bake for about 10 minutes until golden and well risen.
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17
Remove to a cooling tray.
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18
Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.
