Preheat oven to 210C degrees.
Sift flour and salt into a bowl and rub in butter with your fingertips until the mixture resembles breadcrumbs. You can use a food processor for this step.
Stir the saffron infusion (as per packet instructions) into the milk. Add the saffron and milk mixture to the flour mixture all at once and mix in quickly with a knife. Do not over-mix as this can make the scones tough.
Turn onto a lightly floured board and knead briefly by turning and pressing with heel of hand 3 to 4 times. Pat out to around 2cm thick and cut into 4cm rounds with a floured cutter.
Place scones on a lightly greased baking tray and brush tops with a little milk. Bake for 10-15 minutes or until risen and golden.
Transfer scones to a wire rack to cool slightly. Serve warm with butter or jam and cream. Alternatively, allow to cool completely and serve halved scones topped with smoked salmon, saffron aioli and dill.