From: Australian Women’s Weekly magazine August 2007
2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately
Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep 19cm square cake pan.
Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.
Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.
Use hand to press dough out evenly to 2cm thickness.
Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.
Bake scones in a very hot oven for about 15 minutes.