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Preheat oven to 220°C conventional. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to form a smooth dough (the mixture will be quite sticky).
Tip out onto a floured bench and form into a 'round'.
Carefully lift and place onto baking tray (a dough scraper helps) and cut into wedges. Leave with the sides touching - scones will pull apart after baking.
Alternatively, use a cookie cutter or knife to cut scones into rounds or squares.
Bake for 15 - 20 minutes, until cooked through and pale golden.
Cool on a wire rack, covered with a clean tea towel (this keeps the scones lovely and soft).
Cut in half and serve warm with butter, jam and whipped cream.