rose prince's buttery scones

The buttery version of scones I baked a while ago beautiful!
390g strong white bread flour
200g butter
1 tsp salt
2 tbsp baking powder
300mls buttermilk (or milk soured with juice from half a lemon)
Preheat oven to 220C.
Put the flour in a bowl and rub the butter into it until it has a crumbly appearance.
Add baking powder and salt and mix lightly but well with your hands.
Add buttermilk and mix with a spoon until it just about holds together, I added the zest of one lemon and a handful of raisins at this point.
Tip out onto floured work surface.
Fold the dough onto itself a few times.
Roll lightly with a rolling pin to a thickness of 3 cm.
Use a 4cm scone cutter to cut the scones, shake them out of the cutter and place on a non-stick tray or baking parchment.
Bake for about 15 minutes until pale gold and nearly doubled in size.

Voila! What a way to start the day.