PREP TIME 15 minutes
COOK TIME 20 minutes
2 cups Four Roses self raising flour
2 tsp baking powder
2 tsp Tasman sea salt
50g cold Ashgrove butter, diced
125ml Ashgrove milk
Preheat oven to 200ºC. Sift flour, baking powder and salt together into a bowl before using your fingertips to rub the butter into the flour until it resembles breadcrumbs.
Add egg and milk into a bowl and whisk together well before pouring into bowl of flour and mixing with a knife until blended together.
Once blended together, place dough onto a floured bench top and lightly bring together before patting it out to a 2.5cm thickness and using a round cutter to cut it into even portions.
Place scones onto a lined baking tray 1cm apart before lightly brushing with milk and placing into oven for approx 12 minutes until golden and brown.