1. Prehead oven to 220 degrees celsius. Line a flat baking tray with baking paper.
2. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mix resembles fine breadcrumbs. Alternatively, place in a food processor and process using the pulse function. Transfer to a mixing bowl.
3. Make a well in the centre. Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together. Turn onto a lightly floured surface.
4. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick.
5. Dip a 5cm round cutter into flour to prevent dough sticking.Cut out as many scones as possible (about 9). Gently press remaining dough together.
6. Roll out until 2.5cm thick (scones cut from 2nd and 3rd batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
7. Place scones 1cm apart on prepared tray. Bake for 15-17 minutes or until light golden and hollow when tapped on top.