In a big bowl add flour and in one corner add yeast and mix and in another corner add salt and mix. Reason is salt doesn’t go well with yeast so mix separately in the same bowl and then mix all together

In a pan add milk, water and bring it to heat on low flame as you just want to warm and not heat. Add butter and as soon as it melts, set the pan aside.

Next day the dough would have risen double size, put in a kitchen top after sprining some refined flour, cover with tea towel again for 10 mins for the gluten to work.

After 10 mins just with clean hands spread the dough, cover again for 45 mins.

With a scone cutter cut 1” roundels and keep on a baking tray. At this stage cover with cling wrap well so that no air gets in and cover with tea towel for 10 mins

In a pan take three muffins and toast for 5 mins on one side with a cover on and 3.5 mins on other. The muffins would have risen and are done to enjoy