Quickly and lightly rub the butter into the flour with your fingertips until no lumps of butter are detectable - lift your fingers as you rub it in to keep 'air' in the mixture. Make a well in the centre and add the milk/cream all at once. Mix to combine with a fork, turn the stocky dough out onto a floured surface, then knead gently with floured hands. If it is too sticky to manage, sprinkle a little extra flour over and knead in (don't fuss too much - the quicker the better). Pat or roll the dough to about 2 cm thickness, cut into squares or round scone shapes - not too small.

Place scones on a greased oven tray (you can pack them quite closely - seems to help them rise nicely), brush the tops with a little milk, and bake in hot oven (425°F) for about 10-15 minutes, or until scones have risen and are golden brown on top. Serve with jam and cream while warm.

Variation Add some chopped dates or sultanas to the flour/butter mixture, before adding the liquid.