Ingredients:

3 cups all purpose flour

6 teaspoons baking powder

1/4 teaspoon salt

5 1/2 tablespoons butter

1 to 1 1/2 cups milk

(about 1/4 cup extra flour for pressing out, about 1/8 cup extra milk for glazing)

Preheat oven to 425F (220C). Sprinkle flour on a baking sheet.

Sift flour, baking powder, and salt into a bowl. Rub butter in with fingertips until the mixture resembles breadcrumbs. Try to keep your hands cool using cold water or an ice bath.

Add 1/2 cup of milk and mix through with your hand. Add another 1/2 cup and mix through. Keep mixing and add a little bit more milk at a time until the dough is soft and sticky. You don’t want it sloppy, though. If it’s sloppy, you went too far. Add more flour, or hide your shame and start over.

Lightly flour a nice, smooth surface and scrape your dough onto it. Pat it out to a bit under 1/2 inch (2cm) thickness. Use something round (cookie cutters, a coffee cup, whatever) to make nice little rounds, and set those rounds on the floured baking sheet.

Once you have as many rounds as you can get, smoosh the remaining dough together and smooth out the flour on your surface. Pat out your smoothed dough onto the floured surface. Get what rounds you can. Repeat until you have no dough left.

Brush the tops of your scones with the extra milk, then put them in the oven. Bake for 10 minutes or until golden brown.

When done, these bad mamma-jammas can be used in any way Americans use biscuits. Or, if you want to be a little more cultured, you can split them in half, and spread a little jam or jelly (i.e. FBB’s awesome red wine jelly) on the exposed innards, top with a little whipped (or clotted) cream, and enjoy like the motherfucking queen.