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Preheat the oven to 220℃ (200℃ fan, 425℉, Gas 7), or do as I do and bake in a cold oven.
In a large mixing bowl, measure in the flour, raising agents, spice and salt.
Cut the butter into the flour mix so that you haven't got one big lump, then rub in with your fingertips until the mixture resembles breadcrumbs.
Make a well in the centre and pour in your chosen liquid followed by the molasses. Using a round bladed knife, stir from the inside out until a dough forms.
Gather the dough together with your hands and knead it very briefly so that it's more or less smooth.
Press it into a round on a lightly floured surface. It should be somewhere between ¾ and 1 inch in height. Use a 6cm (2 ½ inch) cutter to press as many scones out as you can.
Place the rounds on a lightly greased baking tray. Brush the tops with a little kefir, if liked.
Bake for 12 to 15 minutes or until the scones are well risen, firm to the touch and the bases sound hollow when tapped.
Transfer to a wire rack to cool, or eat straight away whilst still warm.