Step 1

Preheat the oven to 400*F/ 200*C/ gas mark Line a baking tray with baking paper. Set aside.

Step 2

Sift the flour, salt and baking powder into a bowl. Drop in the butter and cut it in with a pastry blender until you have a mixture resembling small peas. It should also hold together loosely if you press some of it together between your fingers.

Step 3

Whisk together the sour milk (buttermilk), whole milk and honey. Add all at once to the dry ingredients and mix together quickly with a fork just to combine into a soft dough. (Don't overmix.)

Step 4

Pat out on a lightly floured surface to a rectangle about 1 inch thick. Fold in half, turn and roll out again. Fold in half once more, turn and roll out. Repeat this process several times. You want a final thickness of 1 inch.

Step 5

Using a 3 inch sharp round cutter, stamp out rounds, taking care not to twist the cutter. Place onto the baking sheet. Try to get as many rounds as you can from this first cutting.

Step 6

Gather the scraps, re-pat and cut as needed, until you have 12 rounds.

Step 7

Bake for 15 to 18 minutes until well risen and golden brown. Scoop off onto a wire rack to cool.