Method

In a large bowl, add the self raising flour, sugar, salt and butter.
Use the tip of your fingers, rub the flour and butter together until
it resembles breadcrumbs. If you like dried fruits, cheese or chocolate chip, now is the time to add a handful of them to the bowl.

Make a well in the center and pour half the liquid into the well.

Use a knife and start mixing it together. If it is too dry, add more
milk until the dough comes together. If it is too wet, you need to
add more flour. Don’t play with it too much.

Remove from the bowl and on a floured surface, quickly pat the dough flat to approximately 3cms in height. If you knead it too much, it becomes hard so the less you do with it the better it is.
Since I pat mine down and I don’t use a rolling pin, my scones look lumpy on top instead of smooth. It’s your choice. If you want smooth looking tops, then roll them out with a roller but don’t play around with them too long.

Use a round cutter and cut out the dough. Put them on a lined baking tray so it won’t stick. Put the scones close together so that they can push each other up as they rise in the oven.

Brush the tops with milk and pop it into a non fan forced oven at 200 degrees C for approximately 8 minutes. Check to make sure it is cooked through.

Remove and wait for about 10 minutes before eating otherwise it will be quite doughy.

Break the scone in half with your fingers and spread some jam and whipped cream on top. Enjoy with a cup of tea.