3 cups self raising flour (Note 1)
80g cold salted butter , cut into small cubes
1 cup cold milk
Extra flour, for dusting
Extra milk, for brushing
METHOD
Preheat oven to 200C or 180C fan forced
Place flour and butter in a food processor (I do two half batches in a Nutribullet), then blitz for a few seconds.
Move to a large bowl and separate any lumps. Add the milk and work into a dough with a spatula.
Transfer the dough onto a work surface sprinkled with extra flour and
knead lightly to bring the dough together into one smooth ball. With your hands pat the dough into a 2 cm thick disc.
Use a cookie cutter to cut scones from the dough, transfering them onto baking tray lined with baking paper.
Brush the tops lightly with milk then
bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
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