Preparation time: 20 minutes
Cooking time: 10 minutes
heat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
3. Pour 100ml (31„ 2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
4. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3„4in) deep.
5. Cut out as many rounds as possible from the first rolling with a 6cm (21„2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
6. Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.