Ingredients:

3 cups of self-raising flour

40g of butter, chilled and chopped

2 tsps of caster sugar

1 1/2 cups of buttermilk, plus extra to glaze (see note at bottom on how to make your own)

Strawberry jam and whipped cream to serve

Method:

1.Preheat oven to 230 C and line a baking tray with baking paper.

2.Sift flour in to large bowl and use your fingertips to rub in butter until mixture resembles breadcrumbs.

3.Add in sugar and a pinch of salt.

4. Make a well in centre and gradually add in buttermilk. You might not need to use all of the milk. Use a butter knife in cutting action to stir mixture until a soft, sticky dough forms.

5. Turn dough out on to lightly floured surface and knead gently until soft. Be careful not to overwork it.

6.Use your finger tips to pat the dough out in to a 3cm disc (or you can gently use a rolling pin).

7.Use a 5cm-diameter round cutter or the top of a drinking glass to cut circle shapes in to the dough. Reform any excess dough and create more scones.

8. Place each scone on to the prepared tray so they are almost touching. Lightly brush the tops with buttermilk.

9. Bake in oven for 10-12 minutes or until golden brown and scones sound hollow when tapped. Allow to cool slightly before slightly warm with jam and cream.

The best!

Note: To make a cup of your own buttermilk, add 1 Tbsp of fresh lemon juice and top the rest of the cup up with milk. It will curdle slightly and create your buttermilk!