Ingredients:
4 tbsp unsalted butter,
chilled and cut into pieces,
plus extra for greasing
1 3⁄4 cups all-purpose flour,
plus extra for dusting
2 tsp baking powder
½ tsp salt
2⁄3 cup buttermilk

Method:
1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and grease.

2 Sift the flour, baking powder, and salt into a large chilled bow

3 Put the butter in the bowl, keeping all ingredients as cold as possible.

4 Rub with your fingertips until it forms fine crumbs, working quickly, lifting to aerate it.

5 Make a well in the mixture and in a slow, steady stream, pour the buttermilk into it.

6 Quickly toss the flour mixture and buttermilk with a fork. Do not over-mix.

7 Stir the mixture until the crumbs form a dough. Add a little more buttermilk if it seems dry.

8 Turn onto a floured surface and knead for a few seconds. Keep it rough, not smooth.

9 Pat the dough out to a round 1⁄2in (1cm) thick, keeping it as cool and unworked as you can.

10 Cut out rounds with the pastry cutter

11 Pat out the trimmings and cut additional rounds until all the dough has been used.

12 Arrange the scones so they are about 2in (5cm) apart on the prepared baking sheet.

13 Bake in the preheated oven for 12–15 minutes, until lightly browned and risen. Scones should be eaten the day they are baked, ideally still warm from the oven, and spread with butter, jam, and clotted cream.

Homemade Scones