Preheat the oven to 220°C (200°C fan).

In a large bowl, sift together the self-raising flour and baking powder. Add the cold, cubed butter.

Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.

Stir in the caster sugar and a pinch of salt.

Make a well in the centre of the mixture and pour in the buttermilk.

Using a round-bladed knife, stir the mixture until it forms a soft dough.

Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth.

Pat the dough out to a thickness of about 2.5cm (1 inch) and, using a floured 6cm (2½ inch) round cutter, cut out rounds.

Place the scones onto a baking tray lined with parchment paper.

Brush the tops of the scones with a little milk.

Bake in the preheated oven for 12-15 minutes or until risen and golden brown.

Transfer to a wire rack to cool slightly before serving.