Preheat oven to 220C (fan ovens) or equivalent

Either, in a roomy bowl, rub butter into combined flour and baking powder and stir in sugar, or whiz flour and butter together in food processor to fine crumb stage and whiz sugar in briefly at end.

Transfer to a roomy bowl if using a processor.

Make a central well and gradually incorporate the egg and milk with a broad bladed dinner knife until you have a smooth but slightly sticky dough.

Keep back a tablespoon of liquid for finishing.

With lightly floured hands, transfer the dough to a lightly floured board.

Shape into a ball and pat down gently with hands to around 1½ cm thick.

Cut out with a single brisk down and straight up again movement. DO NOT TWIST as the scones won’t rise as high.

Push remaining dough lightly together and cut out again.

Transfer each scone directly to the prepared tray. Keep them fairly close together on the tray.

Bake for 9-10 minutes in total until risen and golden. Bake for 5 minutes at 220C then reduce to 200C for remaining 4-5 minutes. Cool on a wire rack, covered with a clean tea towel to keep them from drying out.

For best results eat same day. These are also good with butter straight from the oven.