Put all the A. ingredients in a food processor, and process for about 20 seconds until sandy in texture.
If you don't have a food processor, put the A. ingredients and the butter in a bowl, and mix together with your fingers while mashing the butter until the mixture is sandy. Work quickly so that the butter doesn't melt.
Transfer the combined butter and flour to a bowl, add the B. ingredients and fold together.
Work quickly, scooping up from the bottom. Be careful not the knead the dough.
When the dough has more or less come together as shown in the photo it's good. It will still be floury in spots.
Take the dough out onto a floured work surface, and bring it together with your hands. Use the flour to flatten the dough out and fold it into thirds, 3 times.
I flatten the dough with my hands, cut it into thirds with a knife and stack the cut pieces. Repeat 3 times. See the photos for steps 6 and 7.
Roll the dough 2.5cm thick, and cut it out. If you don't want to bother with a cutter, just cut the dough into pieces with a knife. If the cut sides are neat, the scones will rise neatly too.
Brush the tops with milk. Bake in a preheated 200°C oven for 15 to 20 minutes.
I love splitting scones. They are not that sweet, so please enjoy topped with whatever you like.
Story Behind this Recipe
I aimed to emulate KFC's biscuits (scones), and after a lot of trial and error this is the recipe I've settled on. In the end they are different from the KFC version, but it's simpler and easier to eat than the version I was aiming for.
When you get used to making these, you can make the dough while the oven is heating up. The important points are as follows: Make sure the butter doesn't melt, and to just work quickly. If you chill the butter and the floury ingredients in the refrigerator beforehand, they'll be easier to work with. Don't knead the dough. The scones will become heavy, and won't split easily. If the dough becomes too soft, chill it in the refrigerator before proceeding.