Recipe adapted from girl versus dough
100 g butter, cold
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup buttermilk, cold
Preheat the oven to 220 C / 450 F and line a baking sheet with parchment paper. Use a box grater to grate cold butter into a small bowl. Place bowl in freezer for 10 minutes or until used.In a large bowl, whisk flour, baking powder, salt and baking powder together until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly and meal-like. Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms.Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer them to a plate and put in the freezer for at least 10 minutes to re-chill dough. Transfer the scones directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve warm with clotted cream and marmalade or jam.