Adapted from 'Sweet Old-Fashion Favourites' by Women's Weekly
3 cups self raising flour
1/4 tsp salt
1 tsp icing sugar mixture
1 3/4 cups buttermilk
Preheat oven to 230-240oC. Grease a 23 cm square slab cake pan (can also just use any rectangle pan)
Sift dry ingredients into large bowl, rub in butter. Stir enough buttermilk to mix to a soft sticky dough.
Turn dough onto a floured surface, knead until smooth. (Note: don't add too much flour whilst kneading or the scones will be dry - trick is sprinkle flour onto the dough to stop it sticking to the surface. The middle should be still sticky but should hold together.)
Press/roll dough out to 2 cm thickness and cut into 5.5 cm rounds.
Place rounds in the prepared pan; bake for about 15-20 mins until tops are golden brown.
Serve with jam and whipped double cream (or whatever condiments tickle your fancy... nutella perhaps? ;) )
Bon Appétit ♥