Heat oven 200°fan
Rebub in the butter/marg into the self-raising flour and baking powder with hands to make fine breadcrumbs
Beat eggs and buttermilk together. I use a jug or something with a lip to allow you to pour the mixture.
Pour the egg mixture into the flour mixture a little at a time and mix as you do. Don't scrap the egg mixture out, leave a little for later brushing the scones before they are cooked.
The mixture will be quite sticky. Being sticky helps them rise better so try not to add to much flour to handle the mixture. Add a tiny amount of flour to a board to roll out the dough to about 3/4"thickness. I use a 2 1/5" cutter. Cut as many as possible then collect the bits left,draw together and roll out, cut more and repeat until ⁰no dough left. I get about 13. Place on a lined baking sheet.
Brush top only of each scone with the remains of the milk and egg mixture. Try not to let it go down the sides as this will stop the rising.
Bake in oven on middle shelf for 10-15mins.
