Add the self-raising flour, a pinch of cinnamon and diced butter to a blender. Add a tiny pinch of salt.

Pulse well into a light and dry mix. Then add caster sugar.

Pulse again. Gradually add in the buttermilk little by little while blending.

The dough should be a little sticky but firm in the end.

Then dust a clean surface with flour and put the dough on top. Sprinkle again with flour.

Knead the dough for 2 to 3 minutes. Then roll out the dough lightly, about 1 ½ inch (4 cm) in thickness. Cut out even portions using a small serving ring or glass.

Put them on a baking paper lined oven tray or metal bread and pizza plate. Brush the top of the dough balls with a little (butter)milk.

Then bake the scones in a preheated oven at 428°F (220°C) for 12 to 15 minutes until golden. Remove them from the oven and let them cool fully.

Cut the scones horizontally in half. Spread with some cream cheese or clotted cream and marmalade. Serve.