Scottish Scones

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine self-rising flour and salt in a large mixing bowl. Cut the cold butter into small cubes and add to the flour mixture.

Rub the butter into the flour using fingertips until the mixture resembles coarse breadcrumbs, taking care not to overwork the dough.

Stir in sugar and raisins or currants until evenly distributed throughout the dry ingredients.

Make a well in the center of the mixture and pour in the slightly beaten egg mixed with a splash of milk. Gently stir with a fork until a soft dough forms, adding more milk if needed to bring the dough together.

Turn the dough onto a lightly floured work surface and gently press it out to about 3/4-inch thickness. Do not overwork or knead the dough.

Cut the dough into 4 wedges or use a round cutter to create individual scones. Place on the prepared baking sheet.

Brush the tops of the scones lightly with milk or a beaten egg wash for a golden finish.

Bake in the preheated oven for 12-15 minutes until golden brown and a skewer inserted into the center comes out clean.

Remove from the oven and transfer the scones to a wire rack to cool slightly before serving warm with butter, jam, or clotted cream.