The key to a light scone is a light touch. To rub in, lift the mixture to get some air into it, and as soon as it is of the right consistency, stop. This basic scone mix is versatile and easy - one bowl, no cutters or rolling, just bake and share.
Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.
Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together.
Turn out onto a floured surface and shape into a rough square about 3 - 4 cm thick. Transfer to the prepared baking sheet.
Brush all over with milk and score into 9 rough squares. Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.
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