The Perfect Scone

When making scones, less really is more: don't knead the dough too much or they won't rise. Rub in the butter, then add the buttermilk (or plain milk and some lemon juice) and turn onto a work surface and bring the dough together with some minimal kneading (just 30 seconds or so). Also, don't use a rolling pin: just gently pat down the dough ready for cutting. When cutting them out (I use an upturned whisky glass) do not twist the glass as this will cause the scones to rise unevenly.