Lightly rub the butter into the combined flour and salt, with your fingertips, lifting your hands as you go to 'keep the air in'. Make a well in the centre and add the milk all at once. Mix quickly to combine, then knead gently on a floured surface with floured hands (don't fuss too much - the quicker you work with scones the better). Pat or roll dough to about 1-2 cms thickness, cut into square or round scone shapes - don't make the shapes too small. Place the scones on a greased oven tray.

Grease and lightly flour an oblong loaf tin, add the bread mixture and spread evenly*. Bake at 350-375° for 40-45 minutes (test with skewer). Serve warm.

Heat the butter for topping in a small pan until just melted, remove from the heat, add remaining topping ingredients and stir till just mixed. Spoon a little topping onto each uncooked scone, then bake in a hot oven (400-425°) for about 10-15 minutes, or until topping has browned and scones are cooked.