Sift flour and salt into a bowl, rub in the butter until the mixture looks like breadcrumbs, then add the sugar. In a jug beat the egg and 2 tablespoons of buttermilk together, add this to the rest and mix the dough with a palette knife, once it starts sticking together use your hands to finish - it should be soft but not sticky.
When you have formed the dough into a ball, tip it onto a lightly floured surface and gently roll into a circle - making sure that it is at least 1 inch thick. Cut out the scones by placing the cutter on the dough and giving it a sharp tap - do not twist it, just lift it up and push the dough out. Bring trimmings back together and carry on until you cut the last scone.
Place the scones on a baking tray, brush with a little buttermilk and dust with flour. Bake on top shelf of the oven for 10-12 minutes, or until well risen and brown.
Serve with clotted cream and raspberry jam (both available from the "ethnic" section in Publix and Sweetbay (in Florida anyway!)
About this recipe:
Buttermilk Scones served with raspberry jam and clotted cream