In a mixing bowl, combine sifted flour with baking powder, sugar, and cubed chilled butter.
With clean hands, crumble the mixture into a fine breadcrumb or sandy texture. (This will take a few minutes. Keep it light and full of air)
Make a well in the mixture then pour the milk into the well.
Using a rubber spatula, mix from the edge to the center; turning the bowl as you go.
As soon as it’s combined STOP mixing or you’ll squash out all the air.
Scrape at the edges to form the mixture into a ball.
Sprinkle flour on your surface and tip the ball of dough onto it. Sprinkle some on the dough so it will not be too sticky.
Gently shape the dough and use your palms to form into a flat but thick disk, pushing from middle to edges til you get the right thickness. Make sure it is evenly distributed.
Flip to the other side, dust with flour and continue to shape to around ¾ inch thick. Brush away excess flour.
Prepare a small “dipping” bowl with flour and a circular cutter. Dip the cutter into the flour, tap the excess out, then cut through the dough.
Transfer the scones into a baking tray lined with baking paper or lightly greased.
In a small bpwl, mix together egg and a tablespoon of milk.
Gently brush on top of each scone to make it nice and golden.
Bake at 200C for 12 minutes, middle layer. Once done, transfer to a cooling rack lined with half-folded tea towel. Let it sit there and cover with the other half of the towel.
Prepare the cream, butter, and jam. Serve on a plate.
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