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250g/9oz plain (All purpose) flour

1 tsp baking powder

1 pinch salt

30g/1¼oz butter (at room temperature), cut into cubes

200ml/7–9fl oz milk

Preheat the oven to 200°C/400°F/Gas mark 6. Sift and combine the flour, baking powder and salt in a large bowl. Add the cubes of butter and lightly rub into the flour until the mixture resembles the texture of breadcrumbs. Add the milk to the rubbed mixture and stir with a palette knife or metal spoon until it begins to come together. Finish it off with your hands – it should be soft but not sticky (if the dough seems too dry add a little more milk, a teaspoon at a time). The dough should come together and leave the sides of the bowl clean.

Shape the dough into a ball with your hands and transfer it to a lightly floured surface. Flour a rolling pin and roll the dough out to about 1cm/½in thick and 25cm/10in in diameter.

Place the round on a lightly floured baking sheet and top as required. Cook in the middle of the preheated oven for 12–18 minutes, depending on the topping, or until cooked and golden.