Instructions

1. 1
   Preheat the oven to 450° F (225° C).
2. 2
   Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
3. 3
   Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
4. 4
   Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
5. 5
   Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.
6. 6
   Cool on a wire rack.
7. 7
   Serve tea scones with butter, whipped cream, and jam.