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Preheat your oven to 200°C Fan. Line a baking tray with parchment paper. Dust your work surface and a 6cm fluted cutter with four.
Add all the ingredients together into a mixing bowl and mix together with two knives until you have a loose dough ball. If you feel the mixture is too dry, add a dash more milk. Form together gently with your hands and place on the floured work surface. Gently pressing down with your hands to create an even but thick layer. Around 5-6cm.
Cut 12 equal sized scones out of your dough and place onto your baking tray. Brush with crème Fraiche on top of each scone and bake for 10-12 minutes until a rich golden brown.
Remove from the oven and serve in half with crème Fraiche and apple butter in whatever order you prefer 😉