- Preheat the oven to 220°C and line a baking try with baking parchment paper.
- In a large mixing bowl, rub the flour, butter and sugar together, using your fingertips, until the mixture resembles breadcrumbs.
- Make a dip in the centre of the flour mixture and slowly add the milk, stirring constantly with a wooden spoon until the mixture comes together and forms a light, spongy dough.
- Transfer the dough to a well-floured surface and bring together to form a smooth, soft ball. Take care not to handle the dough too much.
- Press and flatten the dough with the palms of your hands, or a roll lightly with rolling pin, until around 2cm thick. Don’t let the dough become any thinner or the scones won’t rise enough when they are baked.
- Using a 6cm heart shaped cookie cutter, or 6cm plain cutter, cut four hearts or rounds from the dough and place on the prepared baking tray, spacing well apart. Try and cut the dough smoothly and avoid squidging or dragging the sides for the best, most even rise.
- Bring the dough trimmings together with your hands and form into a ball again. Flatten once more and cut out two more shapes. Place on the baking tray with the other scones.
- Brush just the top of the scones with a little milk or beaten egg and bake in the centre of the oven for 12-14 minutes or until well risen and pale golden brown. Remove from the oven, holding the tray with oven gloves, and set aside to cool a little for a few minutes.
- To serve, carefully cut the scones in half, spread with clotted cream and top with strawberry jam. Or spread with the jam and top with the clotted cream. Eat warm or cold.
Tilly Tip: Beaten egg will give a deeper, more glossy, finish to the scones when brushed on top before baking. You’ll only need about 1 tbsp of egg to glaze the scones but the rest can be frozen in a small, lidded pot for next time.