2 cups (300g) Lighthouse Self Raising Flour
2 tsp. caster sugar
1/4 tsp. salt
20 g butter
1 cup (250ml) milk
Preheat oven to 220°C (200°C fan forced). Line a baking tray with baking paper.
Sift together flour, salt and sugar. Add butter and using fingertips rub into the flour mix; gently stir in milk to make a soft dough.
Turn onto a floured surface and knead very lightly to bring together. Roll out to 2.5cm thick, cut out scones with a cutter and place of prepared tray.
Brush the tops with a little extra milk and bake for 12 - 15 minutes or until golden brown.