Place the flour in a large bowl, and mix in the salt.
300 g self-raising flour, Pinch of salt
Cut the butter into small cubes and then rub it in with your fingertips until the mixture resembles breadcrumbs.
75 g butter
Pour in the caramel sauce and milk and mix with a metal spoon at first, then bring it together with your hands until you have a soft dough.
150 ml caramel sauce, 50 ml milk
Shape the mixture into a rough round shape, then place it on a lined baking tray. Press down on it gently to make a disc shape.
Score with a knife and then brush with milk.
A little more milk to brush on top before baking
Bake at 180℃ / 350℉ for 20-30 minutes until risen and golden brown.
Remove from the oven and place the scone round on a cooling rack to cool.
If not eaten straight away, keep it in an airtight tin.