Honey Scones

Sift flour and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add milk all at once and the honey. Mix to a soft, but not sticky, dough with a knife.

Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm (½ inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2½ inch) biscuit cutter.

Transfer to a baking sheet. Brush tops with milk. Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden.

Serve warm.