Method

1. Preheat your oven to 200. Start with your flour and pinch of salt in a large bowl. Add in the cubed butter and using your finger tips work the butter into the flour until it resembles fine breadcrumbs. You don't want any chunks of butter any bigger than a garden pea.
2. Add the sugar into the mixture, then the milk and bring the dough together. It will be quite wet at first.
3. Tip it out onto a floured surface and pat it down into a circle on the worktop about 1 ½ inches thick.
4. Using a small circular cutter, cut out your scones and place them on a baking tray lined with baking parchment. Repeat the process until you have run out of dough.
5. Beat your egg in a small bowl and brush over the top of the scones. Bake for 10 minutes.
6. Allow to cool before slicing the scones in half. Top with clotted cream and jam before serving.

Serving Suggestion:

Makes 24 canapes