I used to use Nigella's recipe and they were fantastic, but every so often I could detect the salt of the bicarb and there's nothing worse than that. So I've come up with a way that you don't need the bicarb and these are beautiful and light and buttery (no trex!)
225g self raising flour sifted with 1 tsp of baking powder & a pinch of fine salt
30g golden caster sugar
60g/2oz cold, diced unsalted butter
1.Sift dry ingredients into a large bowl. Pour in wet mix and stir quickly into the dry mix with a knife in cutting motions.
2.Once all parts have coming together, tip onto a floured surface and gather into a ball (be light and gentle)
3.Sprinkle flour over the top and onto a rolling pin and then gently roll out so the top is flat but still 2.5c tall.
4.Dust a cutter of your choice and press out scones, shake gently to get the scone out and then pop onto a baking sheet. I use silicone sheets and a baking non stick spray.
TIP - If you put them all very close together it helps them to 'grow tall' :)
5.Brush the tops with a mix of egg and milk wash and put into a preheated oven of 220C for 10 mins and then cool.
6.Once cooled, slice open and smother in clotted cream and strawberry jam.