Preheat your oven to 190°C 375°F Gas Mark 5

In a large bowl add the dry ingredients and butter

Rub the butter into the flour ensuring you lift the flour above the bowl when rubbing to keep the air in the flour.  If the butter was not at room temp then grate the butter into the flour before rubbing in.

Keep rubbing until the flour looks like breadcrumbs ( I always enjoy the smell of the butter and flour during this stage)

Make a well in the center of the mixture and add two thirds of the buttermilk. Use your hand or if you like a fork to bring all the mixture together.  Add the remaining buttermilk if needed. 

If you use your hands you will will learn if the mixture needs more liquid or less.  Depending on times of the year and moisture in the air you may often need more or less liquid.  The mixture should not be sticky but just damp to touch.

Turn out the mixture onto a flour work surface and bring it together. Do not knead the mixture just work it about so it all comes together.

Use a rolling pin to roll out the dough until it's 1 inch thickness.  I normally just flatten it out with my hands keeping it a uniform height.

Use a 3 inch floured pastry cutter or a sharp knife and cut into desired shapes. Place onto a lightly flour baking tray and brush the tops with egg wash or extra buttermilk. This recipe should give you between 10 and 12 large scones

Bake for approx 20 to 25 minutes until golden brown then remove and let rest for a few minutes on a cooling rack.

Enjoy these scones with some Irish butter, strawberry jam and fresh cream.  Don't forget a cup of tea. Enjoy.