440g self-raising flour, plus extra for dusting
2 tbsp caster sugar
60g butter, chopped
jam and whipped cream to servePreheat oven to 220C. Grease and flour an oven tray. Place flour, sugar, salt and butter into mixing bowl and mix for 5 sec/speed 8, or until the mixture resembles breadcrumbs. Add buttermilk and mix for 5 sec/speed 5 or until dough almost comes together. Mix for 20 sec/closed lid position/Interval speed to form a soft and slightly sticky dough. Place mixture on a lightly-floured surface and press out to a 3cm thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut scones out and place, touching, on tray. Bake for 15-17 minutes or until light golden brown and hollow sounding when tapped. Serve with jam and whipped cream.