Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).

Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.

Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).

Transfer dough onto work surface, scrape out residual bits in the food processor.

Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).

Optional: Lightly roll across the top with a rolling pin to smooth the top.

Dip a 5 cm / 2" round cutter into Extra Flour.

Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.

Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)

Gather together dough scraps and repeat. I get 10 scones in total.

Brush tops lightly with milk. (Optional)

Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.

Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).

Once cooled to warm (10 - 15 minutes), serve warm.

Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.

Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.