Scone do-over

So the last time I made scones, I kind of messed up the whole thing but they still came out okay. Nevertheless, it was time for a do-over, as we were having a little high tea gathering at my house.
This time, I did use the recipe Lorraine (Baking made Easy) offered, but took out the mascarpone and added more milk, and changed some other things (there was woefully little sugar in the recipe). I ended up with a recipe somewhat like this:

340 g self-raising flour
Pinch of salt
80 g butter
25 g brown sugar
About 120 ml milk
1 egg, beaten

Scones, the do-over

Mix the dry ingredients (you can add baking powder, but in my experience it works fine without it) and butter until they resembled breadcrumbs. (Lorraine says to use your food processor for this. Lorraine must have a dish washing machine, because just making breadcrumb-like dough does not justify the amount of mess it makes when you use a machine to do it. Do it by hand, it will take about 2 minutes.) Make a hole in the middle and pour in the milk. I added half of the egg here, because I like egg in the dough, but you can leave it out if you want. Make a soft, smooth dough. (Lorraine says to stir with a knife. No idea what the knife has to do with it. Just make a dough.) Knead the dough and roll it out on a lightly floured surface, about 3 cm thick (depending on how high you want your scones to be, they will double in height in the oven). Cut out rounds (Lorraine says not to twist the cutter (I just use a drinking glass, but maybe you do have a fancy cookie cutter) while you do this, otherwise the scones won't rise), put them on a baking tray, and brush the tops with (the rest of) the beaten egg. Bake for about 10 minutes at 210 degrees or until golden brown.

High tea time! Sweet!

 Eat them quickly (with butter (no clotted cream to be found in the Netherlands) and jam, of course!), because they will still be nice and warm, and because they turn solid if you leave them for too long. Best combined with tea, brownies, muffins, and good friends!