These scones are quick to assemble and great for unexpected guests. Use any jam you like to fill them.
Scones are best served warm. If you make them ahead, re-warm them in the oven (or at a pinch in the microwave), before serving.
I use a food processor to cut the butter into the flour because I have hot hands and find I get better results this way. If you prefer to make less dishes, just cut the butter into the flour in your mixing bowl.
Be aware that some flours absorb moisture differently to others. I tested this recipe with a few different types of flours and found that some needed an additional drizzle of buttermilk for the dough to come together.