• With an electric hand mixer mix the cream until the buttermilk separates from the butter (approx 8 minutes).
• Heat oven to 220c or 200 fan.
• Set aside the butter from the buttermilk.
• Measure 284 ml of buttermilk and 100g of butter.
• Mix sugar with the flour and add the flour (sifted) and pich of salt then gradually pour in the buttermilk, mixing to a thick dough. Don't overmix the dough.
• Turn out on a floured board and cut out the scones 4cm thick with a 6-7 cm wide scone cutter.
• Use left over buttermilk to glaze the scones.
• Bake scones until cooked for 10-12 minutes.