Easter Scones

‘S-C-O-N-E-S’ or ‘S-C-O-N’?

Easter Scones:

Makes 1 dozen medium-sized scones

Preheat the oven to 220c/200 Fan/Gas 7. Lightly grease 2 baking trays.
Add the dry ingredients into a large bowl and crumble the butter using your fingertips until you get fine breadcrumbs.
In a separate small bowl, whisk the eggs and milk then add to the dry ingredients. Mix to form a sticky dough.
On a floured surface, knead lightly and roll out into a 2cm/3/4in thick rectangle.
Using the rim of a cup or a 5cm cutter, cut out as many circles and brush on some leftover egg and milk liquid (add some more milk to this if needed and mix).
Bake for 15 minutes or until the scones have risen and are still pale. Let cool for about 10 minutes.
To serve, split the scones and serve with jam of choice and clotted cream.