These are fun for the kids to make and they cheer up any rainy weekend afternoon. We tried various recipes but the best (by far) was the recipe from James Martin below (slightly adapted). You need:
75 gr butter (room temperature)
225 gr self raising flour
50 g sugar
1 tbsp plain yogurt
1 tbsp milk
a pinch of salt
Pre-heat the over to 220 degrees. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers until the whole thing looks like breadcrumbs. Add the sugar . Beat the egg, milk and yogurt together and add it to the mixture. Mix it all with a knife and then at the end with your hands. Roll the dough into a 3 cm circle and start cutting out the scones with your cutter. The scones should look tall and thick. Put them on a greased baking tray (we used a silicon tray from Lakeland instead) and brush a bit of yogurt on top. Sprinkle a tiny bit of flour over the scones and bake for 10-15 minutes. Serve with cream and strawberry jam.
The kids did most of this but they particularly enjoyed cutting the scones with their mini-cutters.