what the heck! i might as well post it here. have a look. it's a pretty standard birtish scone recipe and never fails me at all. remember: you must handle the dough lightly and quickly and have the oven preheated to very hot to start with. scones need the instant burst of heat to get the height.

8 oz self-raising flour
(I used regular flour + 1 T. baking powder)
2 oz. unsalted Butter, cubed but very cold
1 oz superfine sugar
1 small egg, beaten
125ml/ 1/2 cup milk/cream, plus extra for brushing

METHOD

preheat oven to 450F.
Sift the flour and baking powder into a bowl. ( i do this twice) Rub in the butter finely. Add the sugar. Add the egg and milk all at once. Mix to a soft, but not sticky, dough with a knife.

Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 2inch thickness. Cut into about 11 rounds with a 5 cm (2 inch) cutter.

Transfer to a greased baking tray taht has been heated on top of the oven while the oven has been prepeating. Brush the tops with milk or dust with extra flour. After baking for 5 minutes at 450F, turn the oevn down to 230F for another 5 minutes. the scones should be pale golden. (take the scones out and the inside of the scones will continue to cook with the heat.)

Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.