1 teaspoon saffron strands
1/4 pint milk
8 oz self raising white flour
pinch of salt
1 teaspoon baking powder
1-1/2 oz firm unsalted butter or margarine
2 tablespoons caster sugar
beaten egg, to glaze
Preheat the oven to 220 degree Centigrade 450 degrees Fahrenheit mark 7. Lightly grease a baking sheet. Roughly break-up saffron strands and place in the saucepan with half of the milk. Bring just to the boil, then remove from the heat and leave to infuse for 20 minutes. Sift flour, salt and baking powder into bowl. Add butter, cut into small pieces, and rub in using the fingertips until the mixture resembles fine bread crumbs. Stir in the sugar. Stir in the saffron milk and 1/2 of the remaining milk. Mix with a round blade knife. Then, adding the rest of the milk the mixture is too dry; it should be soft and slightly sticky.
Need lightly and rolled out to a 2 cm thickness. Cut out rounds, using to 5 cm cutter. Place on the baking sheet and brush the tops with the beaten egg. Bake for 10 to 12 minutes until well risen and golden brown. Transfer to a wire rack to cool. Serve split, with butter, or clotted cream and fruits.