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1
Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
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2
Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
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3
Stir in the sugar.
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4
Measure the buttermilk, then mix in the milk to slacken it.
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5
Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
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6
Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
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7
Work in any loose dry bits of the mixture with the rest of the buttermilk.
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8
Don't overwork at this point or you will toughen the dough.
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9
Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
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10
Pat the dough gently to a thickness of no more than 1 inch.
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11
Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
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12
Don't twist it.
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13
Gather the trimmings, pat lightly and cut into more scones.
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14
Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
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15
Bake for 10 to 12 minutes until risen and golden.
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16
Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
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17
Serve with strawberry jam and a generous mound of clotted cream.
