Preheat the oven to 220C/425F/Gas Mark 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the slightly softened butter and rub quickly into the flour, creating a fine breadcrumb consistency.

Add the milk, a little at a time, working to a smooth dough. DO NOT USE ALL THE MILK AT ONE, YOU DON'T ALWAYS NEED IT ALL. Leave for 10-15 minutes. Roll on a lightly floured work surface until 2cm thick. Use a pastry cutter, but DO NOT twist the dough when cutting as the scones will rise uneven.

Place the scones on a greased baking tray and dust with flour for a matt finish. Cook for 10-12 minutes until golden brown.

Leave to cool down on a cooling tray but serve warm.

Serve up and enjoy. They taste really good with jam and cream; typically British!