The simplicity of a scone

As I sat in blue boredom, wondering what I could possibly do to get myself through a few hours of nothingness, I was hit with the completely and utterly obvious idea of whipping up a glorious batch of something...but what? What could I make that would be easy, quick and enjoyable? Cakes...possibly. But no. I always make cakes. Pastry...possibly. But no. That's too much trouble and effort to go through. What could I make that is different to what I usually do? I needed to drag myself away from the standard, decorative, typically impressive bakes. I needed something rustic, something English. I needed scones!
Beautiful, risen buns of treasure encased in a shell of gold. Light and airy on the inside, gold and crunchy on the outside. Possible to be made, baked and ready for serving within a matter of only 40 minutes, if that.
Scones originate well back into British history and made it through times of scarce ingredients and equipment. It is this that proves their quick and easy nature of which delivers beautifully rich results. Scones are rich from poor, gold from wood, wine from water. The ingredients of this particular scone that I have made are easily found in the cupboards and fridges of most kitchens, but if not, they are widely available all over the world in supermarkets and shops. Not only are ingredients easy to find, but the simplicity of a scone also comes from its amazingly quick and easy recipe. Take a look at the recipe I used and try it out for yourself:
Ingredients
225g self-raising flour
1tsp baking powder
pinch of salt
25g caster sugar
50g unsalted butter
140ml milk
1 egg beaten (for glazing)

Method
The first step on your way to serving up buns in batches of gold is to turn on the oven to 220 degrees.
Then, in a large mixing bowl, sift in the flour, baking powder and salt and combine. Then add the sugar and butter and quickly rub into the flour mixture using your finger tips and thumb. Once all of the butter is rubbed into the flour it should look like an extremely fine bread crumb consistency.
Using your hands, make a dip (a well) in the middle of the "bread crumb" mixture and slowly add the milk while incorporating the flour into the well to form a soft dough.
Leave the dough to rest for 5 minutes before rolling out quite thick (depending on your desired size) and cut into circles using a cutter of your size choice. When sending the cutter through the dough, send it straight through at once, don't twist or shuffle the cutter, the cut should be clean.
Bake in the oven for 9 minutes or until golden brown on top and sounding hollow when tapped.
Leave to cool slightly and dust with icing sugar for a snowy, fairy-like effect upon the rich treats. Serve warm or cold with whatever you may desire. Me? I keep it English with jam and cream, there's no better way.