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The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk (warm with juice of lemon or white vinegar until curdled)

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Preheat the oven to 220掳C/425掳F/gas mark 7. Lightly grease two baking-sheets.
Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles lumpy breadcrumbs. Stir in the sugar. Pop in the Freezer for 10-15 minutes听 Beat the eggs together听 then with the milk, then. Mix eggs & milk together Gradually add the egg mixture to the dry ingredients, stirring gently in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten don鈥檛 roll! it to a thickness of 1-2cm (陆-1in). Use a 5cm (2in) straight cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more. I prefer them shaped into 8-10鈥� round and cut into wedges

Heat up baking tray until warm Arrange on the baking tray you can glaze them if you have any egg left听 Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Only bake what you need clingfilm & pop in the fridge until you need to bake more.

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2 cups King Arthur unbleached, all-purpose flour (9 ounces)
0-6 tablespoons sugar (none for savory scones and 4-6 tablespoons for sweet scones)
1 tablespoon baking powder
陆 teaspoon baking soda, ONLY IF acidic liquids are used, such as buttermilk, yogurt, sour cream, or cr猫me fraiche
陆-1 easpoon fine sea salt (陆 teaspoon for sweet scones and 1 teaspoon for savory scones)
Butter
8 tablespoons very cold, unsalted butter, cut into 16 equal-size pieces
Liquid Ingredients
1 large, very cold egg (or 录 cup additional liquid)
戮 cup very cold buttermilk, cream, or half of each (or thinned yogurt, sour cream or cr猫me fraiche)
Additional Ingredients (choose one)
2 ounces grated cheese, optional
陆-1 cup dried fruit, such as currants, raisins, cranberries, blueberries, or cherries, optional
陆-1 cup fresh or frozen blueberries, raspberries, or blackberries, optional
Finishing
Buttermilk, cream, or beaten egg, for brushing on tops prior to baking, optional
Demerara sugar, sanding sugar, sesame seeds, poppy seeds, or chopped nuts, optional
Serving
unsalted butter, optional
favorite jam, optional

1.听In a mixing bowl, add and then whisk together the flour, sugar (if using), baking powder, baking soda (if using) and salt. Dump out onto a clean work surface.

2.听Distribute the butter over the dry ingredients and toss lightly to coat the pieces with flour. Using a large, heavy rolling pin, roll over the mixture to flattened the butter. Using a dough scraper, push the mixture together, and then repeat the rolling process. Repeat two more times, scraping off the rolling pin between each process.

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3.听Scoop the mixture into a mixing bowl, cover with plastic wrap, and frig for at least 陆 hour to chill the butter.

4.听Meanwhile, in a glass measuring cup with a pouring spout, whisk the egg and then whisk in the liquid. Cover and frig until needed.

5.听Remove the bowl from the frig and add the very cold liquid. Use a large, flexible spatula to gently fold the liquid into the developing dough so that the dough becomes uniformly moistened. Do not stir the dough!

6.听Turn the dough out onto the work counter and very gently move it around a bit to ensure that all portions are uniformly moistened. Do not knead the dough!

7.听If desired (for extra flakiness), after the dough is formed, flatten somewhat and gently make 2 letter folds (as for flakey pastry or croissant dough) in opposite directions. This will help to build flakey layers in the baked scone.

8.听Pat the dough into the desired shape and then cut 8 equal-size scones. If there are scraps, push them together gently, pat into shape, and cut into the desired shape.

9.听Put the scones onto a lightly oiled baking sheet and either bake or cover with plastic wrap and frig until ready to bake, as much as a day later.

10.听Just before baking, brush the tops (but not the sides) of the scones with buttermilk, cream, or beaten egg. Sprinkle with Demerara sugar or other garnish of choice.

11.听Ten minutes before baking, set an ovenproof dish filled with 录 cup water on a rack in the bottom third of the oven. (The steam will enhance the scone鈥檚 rise.)

12.听Bake at 375掳 in the upper third of the oven for about 15-16 minutes, depending on scone size, or until the scones are light brown on the bottom and just golden on top. Do not overbake! Overbaking produces dry scones.

13.听Remove scones to a wire rack to cool for 5 minutes before devouring them. Scones are at their absolute perfection within an hour out of the oven.

14.听To store, let the scones cool completely, then seal in an airtight Ziploc bag for as long as a day before eating. Otherwise freeze the scones and later reheat in a 350掳 oven for 5 minutes or in a microwave for 10-15 seconds.