Preheat the oven to 200℃ /190℃ fan/gas mark 6. Lightly grease or butter a baking tray.
Place the flour in a mixing bowl with the baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
Pour in most of the milk. Use a dinner knife to start to mix the milk into the mixture then finish bringing the dough together with your fingers. Take care not to over handle the dough.
Roll out on a lightly floured work surface to about 2cm thick. Cut out scones with 7 cm cookie cutter and place on the baking tray.
Brush the tops of the scones with the remaining milk and bake in the centre of the oven for 12–15 minutes until risen and golden.
Transfer to a wire rack to cool. Serve split and filled with jam and cream.
Freeze: in a polythene bag for up to 3 months. Defrost for 2–3 hours at room temperature. Reheat in a warm oven 150℃ /130℃ fan/ gas mark 2 for 5–10 minutes.Nutrition information is approximate and is meant as a guideline only. (It does not include jam and cream)