This gave the scones a crisp, slightly caramelised-looking exterior. The recipe said to bake them for 12 to 15 minutes, or until the scones are “well risen and a pale, golden-brown colour”.

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Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.