Preheat oven to 200°C. Sift self-raising flour into a large bowl. Using your fingertips, rub the butter into flour until the mixture looks like breadcrumbs.
Add 1 cup of milk. Mix with a flat bladed knife until the mixture forms a soft dough, adding more milk if required. For savoury scones add cheese and chives to the mixture at this step.
Place onto a lightly floured surface. Knead gently until smooth.Place onto a lightly floured surface. Knead gently until smooth.
Pat dough down until about 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds and place scones onto a lightly floured baking tray, about 1cm apart.
Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack to cool.
Serve with jam and whipped cream for sweet scones or butter for savoury scones.
3 cups self-raising flour
80g Devondale Butter, chilled and cubed
310ml Devondale Full Cream Fresh Milk
plain flour, for dusting
1/2 cup grated Devondale Tasty Cheese
2 tsp chopped chives
Long Life Thickened Cream to serve