Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with baking paper.
Empty the scone mix into a large bowl and rub in the butter until you have a breadcrumb-like mixture. Add the egg and half the water. Mix gently to combine. Add the remaining water a little at a time to bring the mixture together and form a soft dough.
Dust your work surface with flour and place the dough on top. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. Be careful not to overwork your dough.
Top tip: add dried fruit to the dough before moulding and baking!
Roll the dough until it’s about 2.5cm thick. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Any leftover dough can be worked and rolled again.
Place the scones on the baking tray then use a pastry brush (or your finger if you don’t have a brush) to glaze them with a little milk.
Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.