500g plain flour
1/2 teaspoons salt
2 teaspoons bicarbonate of soda
4.5 teaspoons cream of tartar
Put all the dry ingredients plus the butter and suet into a food processor and blitz until it becomes breadcrumbs.
Add milk in one go and blitz again, but don’t work it for too long.
Turn the dough out of the processor onto a floured surface and shape the dough into a round. Roll to approximately 2cm thickness, and press out your scones. You’ll need to re-roll a couple of times, but again, don’t overwork the mixture!
Place onto a lined baking sheet and brush with milk or beaten egg. Bake at 220 degrees c for approximately 10-12 minutes.