Canadian Scones

Preheat oven to 400°F (200°C).

Combine self-rising flour and salt in a large bowl, mixing well to distribute the salt evenly.

Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Pour the milk into the flour mixture and stir gently with a fork until a soft, shaggy dough forms. Do not overmix; the dough should remain slightly lumpy.

Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times until it just comes together. Avoid overworking the dough.

Pat the dough into a circle approximately 3/4 inch thick. Cut into 4 equal wedges, similar to cutting a pie.

Place the scone wedges on a parchment-lined baking sheet, spacing them about 2 inches apart.

Brush the top of each scone with milk or egg yolk for a golden, shiny finish.

Bake for 12 to 15 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove from the oven and transfer the scones to a wire rack to cool slightly before serving. Serve warm, optionally with butter, jam, or clotted cream.