Method

• 1.
  Preheat the oven to 230oC. Lightly butter a baking tray and set aside. Place flour, butter and a pinch of salt in a bowl, and gently rub butter into flour, lightly lifting the mixture as you go to get air into it. Make a well in the centre and pour in the milk and cream. Mix with a flat-bladed knife, cutting the mixture so that you barely pull it together.

• 2.
  Turn out dough onto a floured surface. Flatten with the heel of your hand to about 3cm thick and, using a pastry cutter, cut out 12 scones. Place the scones close together on the tray. Brush tops with a little more cream, then bake for 12-15 minutes. The scones are ready when they feel firm when squeezed in the middle. Serve with jam and cream.