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Ingredients

• 225 g self-raising flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp fresh rosemary
• 50 g unsalted butter
• 1 egg
• 100 ml milk

Directions

Preheat the oven to 220C.

Put 225 g self-raising flour in a food processor with 1 tsp baking powder , 1/4 tsp salt , and 2 tsp fresh rosemary and pulse to combine. Add 50 g unsalted butter and process for about 20 to 30 seconds until the mixture resembles breadcrumbs. Tip into a large bowl.

Beat together 1 egg and 100 ml milk pour all but 1 tablespoon into the flour mixture and work it in using a fork. Turn the mixture out onto a floured surface and knead slightly to make a soft dough. Roll the dough out to about 2.5cm thick and cut out 12 scones using a 4-5cm diameter cutter. Arrange the scones on a greased baking tray and brush with the reserved egg and milk mixture.

Bake in the overn for about 8 minutes until risen and slightly golden. Transfer to a wire rack and allow to cool.

Serve with cream cheese and parma ham or smoked salmon.