makes 25 x 4 cm (1½ in) scones | prep time 20 mins | cook time 15 mins

• 450 g (1 lb/3 cups) self-raising (self-rising) flour

• 1 teaspoon sea salt

• 60 g (2¼ oz) butter, chopped

• 375 ml (13 fl oz/1½ cups)

• buttermilk, plus extra for brushing

• whipped cream, to serve

• jam, to serve

Preheat the oven to 230°C (450°F). Lightly grease a baking tray and line with baking paper.

Sift the flour and salt together in a bowl, then rub in the butter, using your fingers. Make a well in the centre and mix in the buttermilk, using a wooden spoon. Add a little more buttermilk, if needed, to make a soft dough.

Knead the dough, being careful not to overwork. Too much handling can make scones too hard and heavy.

Roll out the dough on a well-floured surface until about 2.5 cm (1 in) thick. Use a 4 cm (1½ in) cutter to cut rounds in the dough. Pull together the scraps of dough, knead only a little, just until it comes together, then cut out another couple of rounds.

Put the rounds on the prepared tray and brush tops with a little buttermilk.

Bake for 12–15 minutes, then transfer to a wire rack. Cover with a clean tea towel (dish towel) to keep warm.

Serve warm with cream and jam.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.