Another high tea recipe. Adapted from this basic recipe (several more scone recipes are on this page too). They came out exactly like the kind I miss because I'm not living in England. Now for some clotted cream...
Sift the flour with baking powder, salt and sugar. Cut in the butter with a pastry blender or two knives, or rub it in with your fingers, until the mixture is uniformly crumbly. Mix in the egg. Add enough milk to make a smooth, firm dough that's easy to roll out.
On a floured board, roll out the dough to about 1 1/2 cm. Cut out rounds with a glass (take up the leftovers, roll out and cut again; repeat until you run out) or make one large round or two smaller ones and cut into segments.
Heat the oven to 225 degrees Celsius. Grease a baking sheet or line it with baking paper and put the scones on it, a few centimeters apart to allow for rising. Brush the scones with a little milk or beaten egg or, for a spectacular glaze, egg beaten with sugar. Bake for 10-15 minutes until they're well risen and golden brown.
Serve with butter or cream and jam.