Sift the dry ingredients together.
Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
Cut into squares or use a scone cutter.
Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
VARIATIONS.
Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
Fruit scones: Add 1/2 cup raisins to the dough.
