Ingredients
- 450g self-raising flour
- A pinch of baking powder
- A generous pinch of salt
- 50g caster sugar
- 110g unsalted butter, diced
- 1 egg, lightly beaten
- 50ml double cream
- 200ml milk (you may need a little more)
- 1 egg beaten with 1 tablespoon water, to glaze
Method
- Preheat oven to 180c or Gas mark 4
- Sift the flour, baking powder and salt into a bowl and stir in the sugar.
- Using your fingertips, lightly work in the butter until the mixture resembles breadcrumbs.
- Add the egg, cream and enough milk to moisten.
- Mix well until it has a soft doughy texture, but it shouldnt be too moist.
- Gather the dough into a ball and turn it out onto a floured surface, then roll lightly with a rolling pin to 1 inch/2.5cm thick.
- Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze.
- Bake in the oven preheated to 350F/180c/Gas mark 4 for 15-20 minutes or until well browned.
