Zesty scones

Ingredients

350g/12oz self-raising flour
1½ tsp baking powder
pinch of salt
40g/1½oz caster sugar
75g/3oz unsalted butter, slightly softened
1 tsp freshly grated lemon zest
175ml/6fl oz milk
flour, for dusting
or 1 small egg beaten with ½ tsp sugar, for brushing

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour, baking powder and salt into a bowl, then stir in the sugar. Add the butter and rub it in, giving a texture of fine breadcrumbs, then stir in the lemon zest. Gradually add the milk and mix to give a soft smooth dough, kneading lightly with floured hands. If the dough fells a little dry, add a drop more milk.
3. On a lightly floured surface, roll out the scone mixture to 2.5cm/1in thick. Using a 7.5cm/3in plain or fluted pasty cutter, press firmly through the dough, trying not to twist the cutter or you'll end up with a little flour for a matt finish, or brush wit the beaten egg and sugar fro a shiny glaze.
4. Bake in the oven for 12-15 minutes until golden and nicely risen. Once cooked, place on a wire rack to cool slightly. These scones are definitely best served still warm from the oven with lots of melting butter or strawberry jam and sticky clotted cream.

Tip
If you prefer plain scones, just leave out the lemon zest but do try it for a change as the lemon is really refreshing with the strawberry jam and cream.
For a fruit scone, add 75g/3oz sultanas to the mixture before adding milk. Orange zest instead of lemon is especially good with sultanas.