In a large mixing bowl, add the sifted flour, margarine, sugar, eggs, and milk. Start mixing on low speed, let it knead for 8 to 10 minutes until you get a soft, smooth dough that holds together nicely, not too sticky, not too crumbly!

Lightly dust your work surface with flour, then place the dough on it. Roll it out evenly to about 1/4 inch thickness. Use a cookie cutter in your desired shape to cut out the dough.

Place your pre-cut scones on the corn-flour-dusted pan. Give them a little breathing room (dont crowd them like i did).They need space to puff up and bake evenly.

Bake in a preheated oven at 175°C for 30 minutes, or until golden and smelling amazing.
Take them out, let them cool for 5 minutes, then pack them into an airtight container or ziplock bag to keep them fresh and crumbly.