Glorious fat scones from a recipe called "Lily's Scones" in Nigella Lawson's book How to be a Domestic Goddess.
When you use this recipe, it's not possible for your scones to end up like flat loofahs. These always rise beautifully and are very light. The original recipe advises brushing the tops with an egg wash before you bake, but I don't hold any truck with brushes and washes and whatnot and determinedly don't notice any difference between the final nude scone and its eggwashed counterpart.
They only about ten minutes to prepare, and ten minutes or so to cook.
And this is how you make them. You need:
500g plain flour
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
sprinkle of salt
125g cold butter, diced (or 75g of butter-margarine blend)
300ml cold milk
You also need - an oven tray, a scone cutter, a bit of extra flour.
Preheat the oven to 220 degrees celcius (210 if your oven is fan forced).
In a bowl, mix the flour, bicarb soda, cream of tartar and a little bit of salt. Rub the butter into the flour mixture until it looks like fine breadcrumbs and there are no lumps of butter left in the flour.
Add the milk, and mix quickly and gently into a dough. It will be a bit sticky.
Flour your hands, sprinkle a bit of flour on the bench, and gently press the dough out until it's about 3cm high. Dip the cutter into the flour and cut out your scones. Knead the 'cut off' bits of dough together and press the dough out again so you can get every last scone you can.
It should make 11 or 12 scones. Lay them out on the tray, placing them fairly close together so they rise better.
Bake for around ten minutes - the bottoms of the scones should be lightly golden when you lift them up.