• Preheat oven to 230°C. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, and salt.
• Sift the flour, baking powder, and salt into a large bowl to ensure even distribution and a lighter texture.
• Cut the cold butter into small cubes and add to the flour mixture. You can also grate the butter using a coarse grater for easier mixing. Use your fingertips or a pastry cutter to rub it in until the mixture resembles coarse crumbs.
• Refrigerate the flour for 10-15 minutes.
• Pour in the milk and stir gently with clean hands until just combined. Do not overmix — the dough should be soft and a bit sticky.
• Note: You can use only milk (3% fat), or for a richer scone, substitute half of the milk with cream (e.g., 100 ml milk + 100 ml cream). Both versions work well—just choose based on your preference for texture and richness.
• Lightly flour your surface and gently pat the dough (or roll slightly by dusting the rolling pin with flour) to about 2.5–3 cm (1 inch) thick.
• Use a round cutter to cut out scones. Lightly dip the cutter in flour before each cut to prevent sticking and ensure clean edges.
• When cutting out the scones, press the cutter straight down without twisting. Twisting seals the edges and can prevent rising. Place the scones on the prepared baking sheet.
• Gather scraps and repeat. If needed, refrigerate the dough before baking. Keeping the dough cold helps the scones rise better and stay flaky.
• Optional: For a golden top, brush only the tops of the scones with an egg wash made from 1 egg mixed with 1 tbsp cream or milk. Avoid letting it drip down the sides, as that can hinder rising.
• Bake for 10–15 minutes or until lightly golden on top.
• Cool slightly on a rack before serving.

Quick Clotted Cream:

• In a small bowl, whisk together the heavy cream and mascarpone until smooth and slightly thickened.
• Chill until ready to serve.

Serving tip:

• Enjoy the warm scones split in half with a generous dollop of quick clotted cream and your favourite jam.