Pre-heat oven to 200°C fan forced. Line a baking sheet with baking paper and lightly dust with flour

Place flour, sugar and a pinch of salt in a large bowl. Add butter, using your fingertips rub the butter into the flour mixture until mixture resembles fine breadcrumbs

Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface

Knead gently until the dough comes together. Gently press out to a 3cm thick round. Dip a 5cm round cookie cutter into flour and cut out scones. Gently press leftover dough pieces together and repeat to make a total of 12 scones

Place scones on prepared tray, leaving 1/2cm space between each. Bake for 15-17 minutes or until light golden and hollow when tapped on top. Serve with IXL jam and cream