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1. Preheat the oven to 200°C or 390F, gas mark 6.
Place the flour in a mixing bowl and stir in the
cubes of butter, then rub it in, using your
fingertips, until the mixture resembles fine
breadcrumbs. Lift the mixture to incorporate air
and keep it light.
2. Stir in the sugar, then pour in the milk and
mix with a round-bladed knife to make a soft
dough. When the mixture forms a rough ball, place
on a work surface that has been lightly dusted
with flour.
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3. Knead the dough briefly to smooth out the
cracks, taking care not to overwork it or your
scones will not rise so well. Roll out to about
1½–2cm thick and cut into rounds using a 6cm
pastry cutter. Gather up the scraps of dough,
knead briefly, roll out again and cut out further
scones.
4. Arrange the scones on a baking sheet. Bake for
10–12 minutes, until they have risen and are
golden brown. Transfer to a cooling rack.
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