To make the mixture for my scones, I started by combining my dry ingredients (self raising flour and salt) with chilled butter using the rubbing-in method. I mixed them until it resembled breadcrumbs before slowly adding the milk. I rolled out the dough, making sure that it was not too thin and then cut them into circles using a cutter. I put them in the oven for around 25 minutes until they were golden around the edges. When I got home, we ate them with jam and cream.