Preheat oven to 180C Fan.
Place your flour in a large bowl. Add sugar and butter. With your fingertips rub the butter and flour together. As you do this the mixture will get crumbly, somewhat like sand or breadcrumbs.
Add milk. With a knife or spatula mix until it starts to come together. On a light floured bench, place the dough and knead lightly. The dough is not soft, expect it to have some firmness to it.
Flatten the dough to a rough 2cm thickness. You can use your hands, a rolling pin, whatever is easier and most convenient to you. We used a 6cm cutter to make the scones but you can use anything between 5cm and 7cm.
Place your scones into a baking tray about 1 cm apart from each other.
*We used a stone tray and that doesn’t require us to use any baking paper or to flour the surface.
*Depending on the tray you use, flour, and butter the surface or use a piece of baking paper to prevent sticking.
Get your egg yolk and dash of milk and beat until combined. With a brush coat the top of the scones only (it will give them a nice golden finish).
Bake for 13-14 minutes.
Serve with Doulsi, cream and any other of your favourite jams!