Pre-heat the oven to 220°C. Line a baking tray with greaseproof paper.

In a large bowl, sift in the flour, baking powder, sugar and salt.

Make a hole in the middle of the mixture and add the milk.

Use a metal knife and with a cutting motion mix in the milk. Rotate the bowl as you cut through the mixture until the dough comes together in clumps and is slightly damp. You might have to fold the dough a few times to get it mixed properly. Make sure not to over work your dough, this is a little known trick that will give you higher scones.

Flour your hands and a kitchen surface, gently gather up the dough, place on the floured surface and pat down with a light hand to about 2cm thick.

Use a floured 7,5cm round cutter or glass to cut out the scones and place them on the baking tray not to close together. Put the left over dough together and repeat. This should give you about 10 scones.

Brush the tops with milk and place in middle of the oven for 12 to 15 minutes until the tops are golden and they have risen well.

Enjoy straight away.