Scans
(this is what they eat in England)

Ingredients:
milk — 120 ml
butter (chilled) — 70 g
egg — 1 pc.
flour — 300 g (2 cups with a capacity of 250 ml)
baking powder — 10 g
sugar — 40 g
salt — 1/4 tsp
To serve (optional):
jam
cream with a fat content of 33%

Preparation:
Preheat the oven to 180 degrees.
In a bowl, sift flour and baking powder, add salt. Mix it up. 

Cut the cooled butter into small pieces and combine with flour. Mix with quick grinding movements until coarse crumbs form.
Add sugar to the resulting crumbs. 

In a separate bowl, beat the egg with milk. Put 2-3 tablespoons in another container (they will be needed to lubricate the scones before baking). 
Make a well in the center of the flour and pour the egg-milk mixture into it. 

Lightly mix the dough until it comes together in a lump. The dough should not stick to your hands. If necessary, add a little more milk (if the dough is too dry and does not gather into a lump). 

Sprinkle the work surface with flour and put the dough there. Form a 2 cm thick round cake from the dough. 
Using a cookie cutter or a glass with a diameter of 5-6 cm, cut out circles, pressing straight down, without scrolling. From the scraps of dough, form a tortilla again and cut out new circles. 

Line a baking sheet with baking paper and place the blanks there at a distance of 1-2 cm from each other. 
Grease the buns with the remaining egg-milk mixture.
Bake the scones in a preheated 180 degree oven for 25 minutes or until golden brown. 

Remove the finished scones from the oven and place them on a wire rack until they cool completely. 
To serve, cut the buns in half lengthwise and add jam and whipped cream (or to your taste).

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