480gramsmilk plus a little extra to brush the scones with.
Preheat your oven to 230 degrees celsius (fan-forced) and line a baking dish with baking paper.
Place the flour and butter into the bowl of your Thermomix and blitz for 10 seconds on speed 9 or until the mixture resembles breadcrumbs.
Add the milk and salt and mix for 10 seconds on speed 4 or until combined.
Knead the mixture for 1 minute.
Pour onto a floured surface (don't worry it will be soft and sticky) and gently work the mixture into a rectangle which is approximately 3cm thick. Add a little extra flour if the dough is too sticky to work with.
Coat a round cutter in flour and cut our your scones. Place them close together (you want the to almost be touching) on your baking tray. Continue until you have used all the mixture.
Brush with a little milk and place the tray into the oven for 10 - 12 minutes. The scones are ready when they begin to turn golden and make a hollow sound when tapped.
Carefully remove the tray from the oven and allow to cool for 5 minutes.
Serve with your favourite jam and fresh whipped cream.
Use butter that has come straight from the fridge.
Your mixture will be sticky - this is normal. Add a little extra flour once the dough has been transferred to bench.
Use your hands to lightly flatten the dough, don't use a rolling pin.
Be careful to not overwork the dough.
Place the scones close together on your baking tray, you want them to almost be touching each other.
Bake in a very hot oven.
To store, place in an airtight container and store in a cool place for up to four days.