4. Turn the dough onto a lightly floured surface and roll very lightly to a thickness of 1-2cm (½ - ¾"). Use a 5cm (2") fluted cutter to stamp out the scones by pushing the cutter straight down into the dough and not twisting the cutter. 5. Gently push the remaining dough together, knead lightly then re-roll and cut more scones.
1. Preheat oven to 425°F, 220°C, 200°C Fan or Gas Mark 7. 2. Measure the sieved flour and baking powder together into a large bowl. Add butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. 3. Stir in the sugar and add the milk or buttermilk to make soft dough. The scone mixture should be on the wet side.
6. Put the scones on a baking tray and brush the top of each with milk and bake for about 10 minutes until well risen and golden.