Step 1

Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.

Step 2

Make a well in the centre of the dry ingredients and add milk, stirring with a metal spatula or butter knife until mixture comes away from the sides of the bowl. If mixture is dry, add a little extra milk.

Step 3

Turn mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds.

Step 4

Arrange scones onto a baking paper lined tray and bake at 220°C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.

Step 5

Serve scones straight from the oven with jam and cream.