Combine the flour, salt and milk in a bowl and mix until it just barely comes together – it should still be lumpy and the texture inconsistent. Gently press the rough dough into a rectangle around 1½ cm thick and then cut into 6 equal-sized pieces.

Heat a third of the butter in a small frying pan over low heat and fry the puftaloons 2 at a time for about 3 minutes on each side, until browned. Serve dusted with icing sugar (optional) drizzled with golden syrup (not optional).

Tip: The biggest mistake people make with scones and puftaloons is overworking the dough. It should be barely brought together and difficult to work with. If it's easy to move about, then it's likely your scones will be tough.