Directions

1. In a large bowl, mix the flour, custard powder, baking powder, sugar and a large pinch of salt.
2. Add the cubed butter and using your fingertips, rub into the dry ingredients until the mixture resembles fine breadcrumbs.
3. In small increments, add in the milk whilst using your hands to form a smooth dough.
4. Tip the dough onto a lightly floured surface and roll out into a 2cm thickness. Transfer to a baking tray lined with baking paper, cover and refrigerate for 30 mins.
5. Heat the oven to 200C fan. Remove the dough from the fridge.
6. Using a 7cm biscuit cutter, stamp out 3 or 4 scones, without twisting the cutter.
7. Form the remaining dough into a ball then roll out to a 2cm thickness again. Cut out 2 or 3 more scones. Arrange all the scones on a lined baking tray, approximately 2cm apart.
8. Brush the top of each scone with the beaten egg, ensuring no egg drips down the side.
9. Bake for 10-15 minutes, until the tops are golden brown. Leave to cool completely.
10. Serve with clotted cream and generous helpings of our Rhubarb & Vanilla Conserve.