225 g self raising flour
1/2 teaspoon salt
50 g butter
7 tablespoons milk; + extra for brushing
1 tablespoon clear honey; slightly warmed
Yield: 7-8 scones
Sift flour and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add milk all at once and the honey. Mix to a soft, but not sticky, dough with a knife.
Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm thick. Cut into 7 or 8 rounds with a 6.5 cm biscuit cutter. Transfer to a baking sheet. Brush tops with milk. Bake at 230 C / 450 F / Gas 8 for 7-10 minutes or until well risen and golden. Serve warm.