There is a famous recipe using cream & lemonade - supposed to be the lightest ever!! But I have to go out for dinner just now ..... will look it up when I get back!!
The trick if making them the 'old way' (cut the butter into the flour until resembling breadcrumbs) is to use 2 x knives (if you have hot hands, your fingers can melt the butter & it gets 'gooey'.) Or you can put it in a processor (much easier!)
When you add the milk to the dry ingredients - use the knife/fork to 'mix it in' - and only mix it 'lightly' (don't stir & stir & stir), then turn it out onto a well floured bench (even if still a tad 'wet') and Turn it over once or twice on the bench in the flour to make it 'not wet' and use your hands to flatten it.
Most people over mix it & makes tough scones.
Use a BIG carving knife to cut them into squares (press the knife down in one movement - don't 'slice' them) and dust the blade with flour for each cut (or they may 'stick' to the blue.)
Put them 'close together' on the tray to cook (not separated.) This way, they use each other to 'push up'!!
Make sure the oven is nice & hot ...... and don't overcook them!
