Easy-Peasy Mini Scones

You know, I'd forgotten just how quick and simple scones are to make! I remember making them at school, and several times at home but as my baking skills matured the modest and pretty scone got left by the wayside. With a move to London approaching, I was looking at my cupboard ingredients the other day and wondering what I could make to use up as much flour as I could without the need to buy new ingredients. Scones were the perfect solution and mini ones to me are rather cute. Served (and eaten the Cornish way!) with sweet strawberry jam, cool and silky clotted cream and a pot of hot tea, I couldn't think of a lovelier home-made English summer afternoon treat.

Easy-Peasy Mini Scones
Makes 12

• 225g plain flour
• 1.5 tsp baking powder
• Pinch of salt
  
• 50g unsalted butter, left at room temperature and cut into small pieces
• 2 tbsp caster sugar
• 80ml milk, plus a little extra

Preheat oven to 220C. Sift the flour, baking powder and salt into a roomy mixing bowl. Add the butter and rub together with fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add the milk and bring mixture together with a knife, then use your hands, adding a spot more milk if necessary to form a dough. On a lightly floured surface, roll the dough to 2cm thick. Stamp out rounds with a 5cm round cutter and place onto baking tray. Re-roll dough and stamp out the rest. Brush tops with a little milk. Bake in oven for 12-15 minutes until golden.