1. Preheat oven to 425. Sift flour, sugar, and salt together

2. Add the butter and toss in the flour. Rub the butter with the tips of your fingers and bring it up to the edge of the bowl and let it fall back down to aerate and crumble the butter until it looks like fine crumbs.

3. Beat the egg with the buttermilk and then add to the mix. Mix in with a rounded knife to make a fairly soft, but not wet or sticky dough. If there are dry crumbs in the bowl add a teaspoon of milk at a time, but don't overmix.

4. Turn the dough out on a lightly floured tabletop and knead with floured fingers briefly just to bring dough together.

(If using cutter, press out to 3cm thick, cut with rounded cutter, press extras together and cut more)

5. Set on baking sheet, dust with flour and bake for 12 minutes or until golden brown. Transfer to a wire rack to cool.