Prepare the oven and tray – Preheat the oven fully so it’s hot when the scones go in. Line a baking tray with parchment to prevent sticking and encourage even browning.

Mix the dry ingredients – Place the wholemeal self-raising flour and baking powder into a bowl and stir well. This ensures the raising agent is evenly distributed for a consistent rise.

Rub in the butter – Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work lightly to avoid warming the butter too much.

Add sugar gently – Stir in the caster sugar so it’s evenly spread through the mixture without compressing the crumbs.

Bring the dough together – Pour in most of the milk and mix gently with a knife until the dough starts to come together. Add a little more milk only if needed. The dough should be soft but not sticky.

Shape carefully – Turn the dough onto a lightly floured surface and pat it out gently to about 2–2.5 cm thick. Avoid rolling too thin, as this affects the rise.

Cut the scones – Use a round cutter, pressing straight down without twisting. Twisting seals the edges and can stop the scones rising evenly.

Finish and bake – Place the scones on the tray, brush the tops lightly with milk, and bake until well risen and lightly golden on top.

Cool briefly before serving – Transfer to a wire rack and allow them to cool slightly. Wholemeal scones are best enjoyed warm.