@Mumtobabyhavoc - saved you the bother of looking it up! @Peridot1 , have a go:
500g plain flour, 5 tsp baking powder (or 3 1/2 tsp bicarb, 1 1/2 tsp cream of tartar), 50g sugar, 75g butter all rubbed together (or blitzed in a food processor). Add 300ml milk (or buttermilk, or 50ml yogurt and 250g milk) and stir with a knife until it only just comes together. Pat dough out on a well floured surface into a roughly even thickness. Using a shimmy, side-to-side mothoin rather than a twist*, cut into circles and brush with beaten egg. Bake at 220 degrees C for 12 minutes.
Scone dough hates to be handled, the lazier you are the better the scones. No beating, barely any stirring, no kneading, no rolling out and you get great scones.
*If you twist when you cut out your scones you are squeezing the top and bottom of the dough together which stops them rising so much.
In a past job I used to teach scone making and supply hundreds of them to festivals and events.
If you like scones quite often, batch prepare double the mix BEFORE the milk, portion up in the freezer into 4, and label with ADD 150ML MILK so that your stupid self doesn't accidentally put a full batch's milk in a half batch's dry ingredients like a moron.
Today was a lazy day. Mostly I built lego and chatted. I loke days like this.