Buttermilk is lower in fat and higher in nutrients than regular milk, because the fat has been used to make butter while many of the nutrients, including potassium, vitamin B12, calcium, and riboflavin, have been drained off in the buttermilk.

225g self raising flour
pinch of salt
55g butter
1 tbsp caster sugar
150ml buttermilk or milk
extra milk for glaze

Preheat oven to 220’C. Mix together flour and salt and rub in the butter with your fingers. Stir in the sugar and then the milk to get a soft dough. Turn on to a floured work surface, knead very lightly and roll out or pat to a thickness of about 2 cm. Use a 5cm cutter to stamp out rounds and place on a lightly greased baking sheet. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until golden. Serve while still warm with butter and pear jam or golden syrup.