Preheat oven to 425 degrees F. Prepare a baking sheet by lightly greasing or by lining with parchment.

Sift flour, baking powder, salt and sugar into a bowl. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture, trying to work quickly so the butter doesn't warm. Use a fork to lift the flour mixture as you slowly pour in the milk. Add only enough milk to enable the mixture to hold together into a soft dough.

Place dough onto a lightly floured surface and knead 6 times or so. Roll out to 3/4 inch thick. Using a 1 1/2 to 2 inch round cutter, press firmly and quickly into the dough without twisting. Place each scone onto a baking sheet. Knead the leftover pieces and repeat until you have used all the dough.

Dust the scones lightly with flour. Bake 13-18 minutes near the top of the oven, until the scones turn a crisp golden-brown.

When the scones have cooled slightly they are ready to serve. To serve, split them open (like a hamburger bun), spread with strawberry jam, then top with slightly sweetened whipped cream. Tastes best with a cup of strong English breakfast tea with milk.