Before you start, turn the oven on to hot (220 -240 C)
Mix flour and salt in a bowl .
Add cream and buttermilk and mix with a spoon or knife until the ingredients come together into crumbly dough.
At this stage you can tip the dough onto a floured bench and knead it briefly or for a rustic look just scoop portions of dough using a spoon or hands onto a floured tray and bake. The second option is handy in particular if you are in the hurry or if the dough is too wet for kneading (see photo on the bottom of the page).
Roll the dough or flatten with hands to 1.5 cm thickness or thicker if you prefer really tall scones. Make sure the dough isn’t sticking to the surface below.
Cut the dough into squares using a pizza cutter or a sharp knife. Square scones are faster to make as there aren’t any cut-offs and re-kneading to do. For a traditional look, use round cutters, press into the dough without twisting. Whatever the cutting tool, it should be sharp and leave clean edges without squashing them.
Place the scones close together onto a floured tray. Alternatively heat up the tray with the oven and place the scones on the hot tray without flour. As you can see, to save time I didn’t bother cutting the outer edges.