Preheat oven to 475° F

Sift the dry ingredients 3 times into a large bowl. Rub the frozen grated butter into the dry ingredients until it feels like sand.  Add enough milk just until you get a sticky dough.

Turn the dough out onto a lightly floured board, lightly flour the top. Knead very gently once, then fold and turn the kneaded dough 3 or 4 times until the dough has formed a smooth texture. Pat the dough into a rectangle about 6” x 12”, then fold into thirds.

Using a well-floured 2” biscuit cutter, make 6 x 2” rounds.  You can get 2 more scones from the scraps but they won’t be as tender. Alternatively, use a well-floured sharp knife to form wedges.

You can either brush the top of the scones with milk or lightly flour.

Bake on a baking sheet for 8-10 minutes until the scones are lightly coloured on the tops.  Immediately place onto cooling rack to stop the cooking process.