280mlbuttermilksee note 1 if you want to make your own
An extra splash of milkfor coating the tops of the scones
Preheat oven to 220 degrees celsius
Add the flour, salt, butter, and sugar to a food processor and pulse until a find crumb consistency is reached (you can also do this by hand by rubbing between your fingertips, but the food processor will keep the mixture cooler).
Gently heat the buttermilk in the microwave for 10 seconds, then stir in the vanilla extract into it to distribute easily. (keep a tablespoon back for brushing the scones)
Add the buttermilk into the dry mixture and mix to combine with only a few folds (do not overmix at this stage, or the scones will not rise and will become hard).
Lightly flour your work surface and tip the mixture onto it.
Push the mixture together until smoother and make around 3 cm thick
Use a glass or a 4 - 5cm dough cutter to cut the scones out of the dough, then place each scone onto a non-stick baking sheet (using the smooth side of the cutter will allow for better rising).
Push the dough back together quickly each time until you have used it all up.
Mix the remaining buttermilk with a splash of milk (approx 2 tablespoons), then brush over the top of the scones before baking
Place in the preheated oven centre for 11-12 minutes or until golden brown on top.
Allow cooling before slicing in half and spreading with butter or jam or the infamous clotted cream if you please.
Note: If you don?t have buttermilk, you can improvise by using the milk. Simply use the same milk measure, add a teaspoon of lemon and stir to combine, and then allow 30 minutes to pass before using.