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225g/8oz Flour
pinch of salt
55g/2oz butter
25g/1oz Caster sugar
150ml/5fl oz milk
1 free range egg, beaten
Heat oven to 220/425f/gas7. Lightly grease a baking sheet
Mix together the flour and salt and rub in the butter
Stir in the sugar and then the milk to get a soft dough
turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on baking sheet
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden
Cool on a wire rack and serve with butter and jam


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