Preheat the oven to 220 C. Sift the icing sugar, flour, baking powder and salt into a bowl. Add the milk, butter and stir to combine with knife. Knead quickly and lightly until smooth and then press out onto a floured surface (just touch, don't make it thick-floured, otherwise u' ll get "heavy" scones.
Use a glass to cut out rounds roughly 5 cm in diameter and 3 cm deep and place them close together, lightly knead again, then cut out more rounds. Cook for 8-10 minutes, until golden and puffed. Cut scone to get 2 layers and serve with whipped cream and jam.