For conventional oven, preheat to 450°F/220°C. For steam oven, set to Combi Steam, 400°F/200°C, 30% humidity (if your steam oven doesn't have variable humidity, don't worry! Just set to combi steam at the correct temperature and the oven will sort out the steam for you). Line a baking sheet with parchment paper and set aside.

Place the flour, salt and sugar into a large mixing bowl. Add the butter. Using fingertips or a pastry blender, rub butter into flour mixture until mixture resembles coarse, lumpy breadcrumbs.

Make a well in the flour mix and pour in the buttermilk. Using a butter knife, stir and cut the mixture together until it forms a rough dough that almost comes together. Do not overmix. If it seems very dry you can add a little more buttermilk, but don't go overboard! You want a damp dough, not a muffin batter!

Turn the dough onto a lightly floured surface and use your hands to gently bring it together so it just forms a cohesive mass. Press out into a rectangle 1 ½-inches/4cm thick.

Use a 2-inch/5cm round cookie cutter to cut scones (dip the cutter into flour between cuts to prevent dough sticking). Gently press leftover dough pieces together and cut these to make a total of 12 scones.

Place scones, almost touching, onto the prepared baking sheet. Brush the tops with extra buttermilk and bake until light golden brown and puffed, about 15 minutes. If they're done, they'll sound hollow when tapped on top.

As soon as you remove the scones from the oven, cover them with a clean hand towel. This helps them stay soft and tender when cooled. Allow to cool until they're warm, then split and serve with jam and whipped cream.