Sift the flour, baking powder and a pinch of salt into a bowl then stir in the sugar.
Rub in the butter until it resembles breadcrumbs then make well in the centre.
Add the buttermilk with a tiny splash of milk ( to loosen the thick buttermilk) drawing the flour into the liquid.
Mix together gently with a table knife. The dough should be soft but not sticky.
Bring the dough together gently with floured hands then tip onto a floured board.
Pat out gently to a thickness of about 2.5 cm / 1 “ then cut into scones using a fluted or plain cutter.
Place on a lightly buttered baking sheet and bake near the top of a preheated oven (230C / 450F / Gas 8) for 12 – 15 minutes until risen and golden brown. Remove to a wire rack and eat barely warm with clotted cream and jam.
When making scones, use the lightest touch possible: if you knead vigorously, you develop the gluten and end up with a tough scone.