Heat up the milk very slightly with some lemon juice to curdle it.
With a knife make a well in the centre of the flour and add the liquid.
keep stirring with the knife until all incorporated into a dough.
Lay some flour on your board and tilt out the mixture.
The key to scone making is not to work the dough too much.
Not a correction but just wanted to add that they can be made savoury too, by leaving out most of the sugar and adding grated cheese to the scones and also some on top and also mixed herbs in the mixture -- good with soup.
Just pat the dough to, I think about 1/2 inch.
This amount of dough makes 11 medium scones.
Don't flatten the dough too much.
Then just lightly bring the bits together and cut out again.
They should be slightly rustic.
Lay them on a tray, not touching one another and egg wash.
Bake centre oven for about 10/15 mins, really depends on your oven.
The centre and bottoms should be cooked as well as the top.
These are very good eaten warm but if left for a few days can be toasted.