From “100 Magnificent Muffins & Scones”, Felicity Barnum-Bobb
1. Preheat an ungreased baking sheet at 230C/450F/gas 8.
2. Sift the flour, baking powder and salt in a bowl. Add the sugar.
3. Add the butter and rub together with your fingertips to make the crumbs.
4. Pour in the egg and milk and bring the mixture together with your hands to make a soft manageable dough. Roll out the dough on a lightly floured surface: 2cm thick.
5. Stamp out 8 rounds using a 5cm/2″ cutter (don’t twist the cutter when you stamp – it’ll affect the rise.)
6. Move to the baking sheet and brush the tops with milk. Bake for 8-10 minutes, then cool. Serve with (Rhodda) clotted cream and (Bonne Mamam) strawberry jam.