For Scones

• 2 cups self-rising flour, sifted + additional for dusting
• ½ cup butter, softened & cubed
• 1 cup whole milk
• 2 eggs

To Serve

• jam
• whipped cream

1. Preheat oven to 400º
2. Add self-rising flour and softened butter into a mixer fitted with a paddle attachment. Mix on low speed until combined
3. In a separate bowl, whisk or blend whole milk and eggs
4. Slowly add to flour-butter mixture and mix until combined
5. Turn onto a floured board and pat down into a disk, about 1" in thickness (Kate says "do NOT roll!")
6. Cut with 2" - 3" round biscuit cutter and place on parchment-lined sheet tray. The excess dough can be gathered and patted back into a disk to cut remaining scones
7. Bake 10 minutes (but don't let them get too brown!)
8. Remove to a wire rack and cover with a tea towel to rest, about 2-3 minutes
9. Split and serve warm with sweetened, whipped cream and jam