Pre-heat the oven to 220C / 425F

Sift the flour and baking powder into a bowl.

Cut the butter up into small pieces and drop into the bowl with the flour. Now using your fingertips, gently and quickly rub the butter into the flour until there are no more large lumps left.

Next, stir in the sugar and salt.

Now, using a knife stir in the milk, little by little.

Once the mixture starts to form a dough, rub some flour onto your hands and use them to bring the dough together into a ball.

Turn the dough out onto a floured surface and use a lightly floured rolling pin to gently roll out the dough to around 1 inch thick.

Use a round cookie cutter to cut out shapes from the dough and transfer to a baking sheet lined with baking paper.

Once you have cut out as many shapes as you can get from the dough, bring it all together again and roll it out again to cut some more shapes. Keep doing this until you have used up all the dough.

Put the scones in the oven and bake for around 12 minutes, until lightly golden brown.

Allow to cool on a wire rack before serving with cream and jam.