OK. Here’s the disclaimer. I can’t make scones. My grandmother can. My mother can (sort of). My brother can. But I cannot. So if this doesn’t work don’t blame me. They tell me that the secret to making good scones is not to handle the mixture too much. I think using cold butter and cutting it in, rather than being impatient and nuking it also helps… maybe you can do it….
2 cups flour
4 tsp baking powder
1/2 tsp salt
25-50g cold butter
about 3/4 cup milk
Sift dry ingredients in to a medium sized bowl. Add cold butter. Cut and rub it into the flour until the mixture is about the consistency of rolled oats. Pour all the milk at once, into a well in the middle of the dry ingredients. Mix with a knife, adding more milk if necessary until you have a soft dough. Turn dough onto a floured board. Knead lightly 6-10 times. Pat out until about 1 cm thick. Cut into about 9 squares. Separate if you want hard sided scones, leave together if you want soft sided scones.
Bake at 220-230 C for 8-10 minutes until the bottoms and tops are golden.