This is the recipe I use every time and it never lets me down its one of my favourite recipes out of the Mary Berry Baking Bible.
to begin with you need
450g self raising flour
2 rounded teaspoons of baking powder
3′oz butter soft
2′oz caster sugar
2 large eggs
8 fl oz milk
pre heat the oven to 220′c Fan 200′c gas 7
measure out into a bowl the flour, baking powder and mix gently then rub in the butter with your fingers until it forms breadcrumbs then stir in the sugar.
beat your eggs into a jug and then add enough milk to make up to 300ml give this a good beat, leave about 2 tbsp of this to one side for glazing.
add the remaining milk mixture too your dry ingredients then with a knife stir till it all comes together should be fairly wet to handle once it has all combined and is a sticky dough tip onto a floured work surface and gently bring the dough together and begin rounding it off with your hands and patting it down to form a soft ball shape flatten.
cut out your scones using a 5 cm / 2inch cutter keep bringing the left over dough together until you have used it all I always end up with a little bit like a walnut size i shape that to a rough circle shape a bake with the others and place your scones onto a tray brush with the leftover glaze of milk and eggs.
Bake in the oven for around 10-15 mins till golden
once they are ready they will sound hollow once tapped underneath too and that little one you cooked can be your taster cooks perks cool on a wire rack and then serve with cream and jam