225g self-raising flour
50g cool butter
25g castor sugar
¼ tsp bicarbonate of soda
Pinch of salt
50g of one of the following: currants, raisins, sultanas or mixed fruit (optional)
- Preheat the oven to 220°C (205°C fan assisted, 425°F), and put a large baking sheet in to get hot (no need to grease or line).
- Put the flour, salt and bicarbonate into a bowl and cut the butter into it in small pieces. Rub the butter in until the mix is like breadcrumbs.
- Stir in the sugar and the fruit if used.
- Make a well in the middle and stir in enough of the milk to give a fairly soft dough.
- Turn the dough out onto a floured work surface or silicon sheet and knead very lightly if necessary, just to take out any cracks.
- Roll out very gently (or pat out with your hand) to a thickness of about 2cm, then cut out rounds with a 6cm cutter.
- Sprinkle the tops with a little extra flour and put them onto the hot baking sheet.
- Bake for 10-12 minutes, or until well risen and the tops are brown.
- Cool on the rack (or eat them warm!) and serve split and buttered, or with whipped cream and strawberry jam.