Preheat oven 220 Degrees C. Sprinkle SR flour over a flat baking tray.
Sift SR flour into medium bowl, add caster sugar. Using your fingertips, rub butter into the mixture until it resembles fine breadcrumbs.
Add milk. Use a flat-bladed knife to mix until dough begins to come together. Turn on lightly floured surface and knead gently until dough comes together.
Flatten dough with palm of your hand until about 2cm thick. Use a 5cm cutter or a drinking glass to cut out your scones. Place onto baking tray 1cm apart. Dip in two of your fingers of the left over milk (or just put a little bit of milk into the cup) and brush over top of scones.
Bake in preheated oven for 14-16 minutes or until golden & cooked through.
Superb instructions and very tasty scones as a result. I did change the quantities as suggested by other comments though: 2 1/2 cups of self-raising flour (instead of 3 cups) and 1/3 tsp of salt and no sugar. Everyone loved the scones which we had with strawberry jam and clotted cream, the traditional Devonshire way. - 27 Sep 2015