Makes approx 12 scones.
2 cups self raising flour
pinch salt (for a flavour enhancer, not for taste)
30g cold butter, cut into small pieces
1/2 cup cold milk
1/3 cup water
extra milk for glazing
Preheat oven to 210 oC. Prepare your baking tray (I use baking paper but you could grease if you want to).
Sift the flour and salt into a bowl. Scones need lots of air so this step is important. Add the chopped butter and rub in lightly using your fingertips -it will end up looking like fine breadcrumbs. Only use the tips of your fingers. You shouldn't have any flour on the palms of your hands and you should be using a light touch.
Make a well in the centre and add most of the combined milk and water. Mix with a flat bladed knife to a soft dough, add more of the milk/water if you need to.
Turn the dough out onto a floured surface. Knead the dough very briefly and lightly. Your aim is to just make the dough smooth and not sticky. It shouldn't take any longer than about 30 seconds.
Roll out dough to 2cm thick (or so). Cut the dough into rounds about 5cm in diameter. You can buy scone cutters but I just use a small drinking glass. Flour the edge of the cutter first. Don't re-knead the left over dough but press it together and lightly re-roll to cut more rounds. You don't want to over work the dough or you'll end up with tough scones. Place the cut rounds onto the baking tray so that they just touch and glaze them with the extra milk.
Bake for about 10 mins or until they are golden. To check they are cooked, break one open - it shouldn't be doughy in the middle. If you want soft scones wrap them in a clean tea towel (my preference) otherwise, put them on a wire rack to cool slightly.
Serve warm with jam and whipped or dollop cream.