Rub the butter into the flour, using your finger tips
Next stir in the sugar and salt
Then take a knife and use it to mix in the milk little by little
Now flour your hands and knead the mixture into a soft dough. You may need to add a drop of milk if it feels dry, or add a little flour if it is too sticky
Sprinkle some flour onto your board and pat out the dough until it is 2 to 2.5 cm thick
Take a pastry cutter and place it on the dough, then tap it so it goes straight through the dough (don't twist it) - we use a child's plastic cup that is 7.5cm in diameter
After you have cut as many scones as you can, knead the leftover dough together and repeat steps 6 and 7 until you have used all the dough
Place all the scones on the baking sheet
Glaze each scone with milk
Bake in oven at 220º C until golden brown (10-15 minutes)
Notes
Standard recipe makes six. Double recipe for a more generous afternoon tea for the family.