About 150 ml (2/3 cup) of milk (see directions on this)
60 g (1/3 cup) of soft margarine ( I used a margarine made from canola oil)
60 g (4 level Tablespoons) of white sugar ( I like to use castor sugar)
Preheat the oven – Conventional 425 Fahrenheit or 220 Celsius
Place the flour, baking powder and salt into a medium-sized bowl and stir well. Leave it to sit and move onto steps 2 and 3.
Grease a baking tray, or use a silicone mat or parchment paper, just make sure it’s ready to go.
Next, crack the egg into a liquid measuring cup and whisk it lightly. Next add enough milk on top of the egg so that it reaches the 200 ml mark (3/4 cup). Mix together lightly.
Now, sieve the flour mixture into a big bowl. Rub the margarine in until it starts to resemble fine crumbs. Now stir in the sugar.
Note, you will not use all of the egg/milk mixture, you should reserve 1 1/2 tablespoons. In the center of the flour mix make a well and a little at a time add the egg/milk mixture to the flour.
With a fork begin to pull the flour into the well blending it together. Continue to do this until all of the flour is incorporated into egg/milk. This should produce a soft and slightly sticky dough. With the leftover egg/milk mixture (about a tablespoon or so) you will glaze the tops of the scones before baking.
Turn the dough on to a floured board and knead very lightly, just enough to remove any cracks. Using your hands, flatten the dough into a round pancake that is about 2 cm (3/4 in) thick. Use a cookie cutter to cut the dough. I used a 2 inch round scone cutter.
Continue to cut out the scones and place them on your baking tray so that they almost touch to create soft scones, if you like them crustier then place further apart.
Brush the tops of the scones with some of the remaining egg and milk mixture and bake for about 9 to 10 minutes or until golden brown and well-risen.
Immediately after removing the scones from the oven bundle them on to a clean, thick tea towel to keep them warm.
Service Setup: I like to serve them with clotted cream and lemon curd (but to be traditional you would use a strawberry jam). You can find the clotted cream in your specialty cheese section and the lemon curd is usually by the jams.