Sift the Self-Rising Flour (2 cup) and combine with the Salt (1 pinch) and Granulated Sugar (1 tablespoon). Cut the Butter (5 tablespoon) into cubes and use a cutter to chop the butter into the flour until it becomes a fine crumble.
Make a well in the middle and pour in Butter. Combine the Buttermilk (3/4 cup) with flour and transfer to a table for kneading. Knead until the dough reaches a smooth surface. Wrap with cling wrap and rest in the fridge for 30 minutes.
Preheat the oven to 410 degrees F (210 degrees C).
Lightly flour the table and roll the dough into 2 cm thickness. Flour the cutter and cut out the scones. Brush the top with Buttermilk (to taste).
Bake for 13-15 minutes until the top reaches a golden brown color, transfer to wire rack to cool down. Serve with Whipped Cream (to taste) and your favorite Fruit Jam (to taste). Bon appetite!