sift salt and flour into bowl

rub in butter finely

add sugar

add milk all at once. Mix to soft, but not sticky, dough

turn out onto a lightly floured board. Knead quickly until smooth

roll out about 1cm/1/2in thickness. cut into 16 to 18 rounds with 2in fluted biscuit cutter

transfer to buttered baking tray. Brush tops with milk.

Bake towards top of oven (230c/450f or gas no 8) for 7 to 10 mins (or until well risen and golden)

cool on wire rack

serve fresh with butter or whipped fresh double cream or clotted cream and jam.

makes 16/18 Scones