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Preheat oven to 200C/180C fan-forced. Grease a 19cm square cake pan. Dust with flour.
Place self-raising and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in SPLENDA®. 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 dough comes together.
Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones. Place scones, just touching, in prepared pan. Sift over a little plain flour.
Bake for 15 to 20 minutes or until light golden and hollow when tapped on top. Transfer to a wire rack. Serve warm with jam and cream.