Sift the flour and salt into a mixing bowl.

Rub in the butter finely.

Add milk all at once. Mix it to soft, but not sticky, dough using a knife.

Turn on to lightly floured board. Knead quickly until smooth.

Roll out to about 12mm thickness. Cut into 9 or 10 rounds with a 6cm bisuit cutter.

Transfer to buttered baking tray. Brush the tops of the scones with milk.

Bake towards the top of the oven at 230şC for 7 to 10 minutes (or until well risen and golden brown).

Cool on a wire rack.

Serve with butter or whipped cream and jam or butter and cheese.

Freshly baked scones should be pulled gently apart with fingers. Cutting spoils the texture and makes them doughy.

As scones go stale quickly, it is preferrable to make and eat them on the same day.

Try this variation on the basic recipe:

Cheese Scones

Follow the recipe for the All Purpose Scones.

Sift one level teaspoon of dry mustard or a pinch of cayenne pepper with the flour and salt.

Mix in 50g very finely grated Cheddar chees before adding the milk.

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