Preheat oven to 220ºC.
In a bowl mix together flour and salt. Add the butter and rub in lightly using your finger tips to form a breadcrumb like consistency.
Combine milk, water and Bake Aid or substitute. Make a well in the centre of the flour and pour in the liquid. Mix quickly with a knife to form a soft dough.
Turn onto a floured board (use gluten free plain flour or rice flour) Knead lightly.
Press out until 2cm thick and then cut with a scone cutter and place close together on a tray lined with baking paper.
Bake for 10-12 minutes until golden and the scones sound hollow when tapped.
Cool wrapped in a clean tea towel on a wire rack.