• Preheat Oven: Begin by preheating your oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Mix Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder and the salt. Whisk together until well combined.
• Incorporate Butter: Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, about 30 seconds - 1 minute.
• Add Milk: Make a well in the center of the flour mixture and pour in the milk. Using your hands mix until it forms a soft dough, taking care not to overmix. The dough should be soft but not sticky, there should still be streaks of flour throughout.
• Shape Scones: Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a circle, about 2cm-3cm thick (approx. 1-inch).
• Cut Scones: Use a 6cm (2.5 inch) round cookie cutter to cut out the scones. Place on the lined baking sheet. Lightly brush the tops of the scones with the extra 1 tablespoon of milk.
• Bake: Bake for 12-14 minutes or until lightly golden. Remove from the oven and immediately cover the scones with a clean tea towel for 5 minutes. This traps steam, maintaining their rise and ensuring softness.

Whipped Cream

• Whip the Cream: Beat thickened cream with the sugar in a medium bowl with an electric mixer, until stiff peaks form.
• To Serve: Serve the scones warm with the jam and whipped cream. Enjoy!