Beautifully Buttery Buttermilk Scones (And Also A lesson On How To Make A Proper Black Tea)

So as you may know if you have ever met me, I am British, which means that I have some habits that are different to y'all Americans. First, I drink tea. Lots of it. I have kind of stopped drinking tea ever since I went on a Paleo diet. As you know, a paleo diet cuts out milk, and in my tea, I drink English Breakfast Tea from Trader Joe's (my mother's favorite place to shop for food) and I boil the kettle (something my mother also loves to shop for), and then I pour the boiling water over the tea bag, and let it brew for maybe a couple minutes (maybe a longer or shorter time depending on how strong you like your tea). Once it has brewed, take the the tea bag out and pour in the milk. I usually put in enough for the tea to turn a beige-ish color. Anyway, now that y'all know how to make a proper black tea, How about I tell you how to make a scone. Hang on a sec, first let me tell you why I chose to write about scones. So my grandma came to stay with us a couple weeks ago, yes a couple weeks ago and yes, she is STILL HERE. Anyways, she came up to me and my older sister Charlotte last weekend and said "So it is mothers day on Sunday (that is not the American mother's day, the British one), so you guys should do something nice!" So then on mother's day, that Sunday, I didn't go skiing because I had to do a spanish project for Mrs. Aplanalp and when I went home my sister Charlotte was there because she drove home from the resort (she finally turned 16!) and so she wanted to make scones. Once they were done I ate one and thought that they were really good and decided to share the recipe with you.
So after you have now read this super long paragraph where I explained maybe too many things, here is your well deserved recipe by one of my favorite chefs, Delia Smith:

Ingredients (makes about 10 scones):

2-3 tablespoons of buttermilk (plus some extra for brushing the tops)
8 ounces (225 grams) of self raising flour, plus a little extra for dusting
A pinch of salt
3 ounces (75 grams) of butter at room temperature
1 1/2 ounces (40 grams) of golden caster sugar

Method:

Preheat the oven to 425ºFarenheit.
Sift the flour and salt into a bowl and then rub the butter gently into the mixture. Do this until the mixture looks like breadcrumbs.
Next add the sugar.
Now, you will want to beat the egg and 2 tablespoons of the buttermilk together and begin to add this to the rest of the mixture using a palette knife.
Once it begins to come together, finish it off with your hands (it should be soft, but not sticky).
Once the dough has been formed into a ball, put it onto a lightly floured surface, and roll it out into a circle that is no less than 1 inch thick.
Cut out the scones by placing the cutter onto the dough and giving it a sharp tap, but make sure that you don't twist it and you just lift it up and push the dough out.
Once you can no longer cut another scone out, roll the remaining dough into a ball and roll it out so that it is 1 inch thick again.
Continue this process until it is no longer possible to cut out anymore scones.
Place the scones onto a baking tray and brush them lightly with the buttermilk and dust with  little bit of flour.
Bake them on the top shelf for 10-12 minutes, or until they are well risen and golden brown.
When you take them out of the oven, place them on a wire rack to cool.

Image courtesy of Tales From A Happy House