Pre-heat oven to 200°C fan forced (or 220°C conventional). Line a large baking tray with baking paper.
Place the dough blade in your food processor and process flour, sugar, baking powder and salt for 10 seconds to combine. Add cold chunks of butter and process with 10 quick pulses until butter is the size of peas. With the machine running, add the buttermilk through the feed chute and process until just combined (don’t over-mix).
Turn the dough out onto a lightly floured surface and knead 5-6 times until it comes together in a rough, sticky ball. Divide the dough in half and roll into 2 circles about 15cm in diameter. Using a biscuit cutter, cut the scones out into 4cm rounds and place on the prepared baking sheet. Gather up the scraps and repeat.
Brush the top of each scone with milk and bake for 12-15 minutes or until the tops are golden.
Serve warm with good quality jam and whipped cream.