My darlings as promised, I am posting Aunt Millie's scone recipe. Her scones always turn out moist and delicious. Her secrets which she reluctantly revealed are the addition of clotted cream and the temperature of the wet ingredients... milk, clotted cream and butter. You see Aunt Millie ensures these three ingredients are extremely cold prior to adding them to the dry ingredients. Lastly, she allows the unbaked scones to rest for 15 minutes prior to baking. Aunt Millie insists that thick yellow Devon clotted creme should be used, however; you may stand-in 5 tablespoon of double or heavy cream or crème fraiche instead.

Heat oven to 200º C or 400º F

220 g or 1 1/2 cups + 3 tablespoons of all-purpose flour
16 g or 1 1/2 tablespoon of baking powder
75 g or 5 tablespoon of butter
60 g or 5 tablespoon caster sugar (US granulated sugar)
150 ml or 2/3 cup milk
45 g or 3 tablespoon of clotted cream
A pinch of salt
1 egg yolk, lightly beaten and mixed with a drop of milk to glaze

I used allrecipes.com here for the conversions

Shift the flour, baking powder and salt into a bowl
Rub the butter and sugar into the flour to form a fine crumble
Make a well in the centre and add the milk and the clotted cream
Knead gently together, being careful not to overmix
On a floured surface roll out the dough to 1.5 cm or 1/2 inch thickness
Dip a 6 cm round cutter into flour to prevent dough sticking
Stamp out as many scones as you can
Gently press leftover dough pieces together and roll out again
Repeat cutting out more scones
Place on a greased baking sheet and brush the tops with the egg yolk
Allow to stand for 15 minutes
Bake for 15-18 minutes, until light golden & hollow when tapped on top
Serve warm with clotted cream and jam