Into a bowl sift together the flour and salt then rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Gradually add just enough milk to form a dough.
Turn the dough out onto a lightly floured work surface. Knead very lightly for a few minutes then using a rolling pin roll out to 5mm (1/4 in) thickness. Using a fluted or plain cutter, cut into rounds.
Place the scones onto a greased and floured moderately hot girdle and cook for 4 minutes each side or until browned and risen. Remove from the heat and serve hot or cold.
A baking girdle should be well greased then heated until a little water sprinkled on the surface skips about in balls and evaporates.