Homemade scones with raspberry jam

Preheat the oven to 190C/375F/Gas Mark 5.
Sieve the flour and baking powder together into a large bowl.
Add the salt and caster sugar to the mix.
Rub in the butter with your fingertips.
In a separate bowl beat the egg and add to the dry ingredients.
Add the milk at this stage also and mix together to a soft dough.
If the mixture is too wet & loose at this stage add in a little extra flour.

Transfer the mixture to a floured surface and flatten it out to about ¾ inch in depth.
Using a scone cutter or a glass cut out some shapes and transfer to a lined baking tray.
Make up a little egg wash by mixing 1 egg with some milk and brush this over the top of the scone.
Sprinkle with a little granulated sugar and bake for 17-20 minutes

Remove from the oven and dust with icing sugar.
Serve with Raspberry Jam and freshly whipped cream
A little strawberry looks quite pretty sliced on the top.

ADDITIONAL NOTES:
If you wish to make fruit scones you need to soak 75g sultanas in a little orange juice or whiskey for 30 minutes and add these to the mixture just before you add the egg and milk.

If you would like a richer and more indulgent scone substitute some of the milk for some cream.

Scones can be placed raw in the freezer and baked from frozen. To do this just increase the cooking time and decrease the oven temperature a little.