Preheat the oven to 150'C.
Lightly beat the egg and then gradually add the milk, whisking all the time.
Mix together all of the dry ingredients and then stir in the milk mixture. Mix gently to form a dough, being careful not to overwork the mixture.
Sprinkle a little flour on to your work surface and then gently roll the dough out to a thickness of 2cm. Cut into rounds using a pastry cutter and place on a lined baking tray.
Beat together an egg yolk and a little milk. Brush this mixture on to the top of the scones.
Transfer to the oven and bake for 20-25 minutes until risen and lightly golden brown.
Place on a wire rack to cool.
«Once cool, cut the scone in half. Spread one half with jam and then add a spoonful of clotted cream. Top with the second half of scone and serve.»
A classic recipe for butter scones. Perfect for afternoon tea.