Place the flour and cardamom in a bowl, then rub in the butter.
Add the sugar, then stir briefly to combine.
Beat the egg in a measuring jug, then pour in the milk to bring the volume to 100ml.
Gradually pour the mixture into the bowl, stirring 1st with a knife, then with your hands to make a soft, not sticky dough.
Knead the dough until smooth on a floured work surface.
Divide the dough into 3 equal-sized pieces, then roll each piece out into a circle the thickness of a pound coin.
Cut each circle into quarters.
Heat a heavy-bottomed frying pan to medium-hot, then cook the scones in batches for a couple of minutes on each side, until golden brown.
Serve the scones warm, spread with butter and drizzled with a little honey.
Servings 0