Preheat oven to 220°C and line a tray with baking paper.Set aside.
Place all ingredients into TM bowl and mix 12 sec/Interval.
Tip out onto floured Silpat mat and gently roll out to 5 cm thick. Cut scones and place onto prepared tray.
Brush with a little milk or egg wash and bake 10–15 minutes until well risen and golden.
Serve with jam and cream, or use in other recipes throughout this book as suggested.