1. Put flour in a large bowl with salt and baking powder, then stir together. Add butter, then rub in with fingertips until mix looks like fine breadcrumbs. Stir in sugar.
2. Pour over milk mixture and combine it quickly using a cutlery knife. Use hands to bring mixture to a dough.
3. Dust work surface with flour and gently pat dough out into a round, about 2cm (¾in) deep.
4. Handle dough as little as possible, overworking it will give a tough finish.
5. Stamp out scones with a 5.5cm (2in) pastry cutter, a smooth edged cutter will give a better rise. Don’t twist cutter as this will seal edges and stop scones from rising. Press offcuts back into a round to cut out more.
6. Put scones on a baking sheet lined with greaseproof paper then brush tops with beaten egg. Bake at 220°C (200°C fan) mark 7 for 10min, until risen and golden on top. Eat just warm or cold on day of baking, split and generously topped with jam and clotted cream.
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Classic glass bowl (3 litres), Impressions ceramic ramekins, Pyrex. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Loft 24-piece dinner set, Zwilling J.A. Henckels. Cooling rack, Lakeland. White China tea plate, Sophie Conran. Measuring spoon, white ramekin, biscuit cutter, baking tray, wooden pastry brush, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
