Cut Butter (80 gram) into few pieces and place the butter in freezer.
Preheat oven to 200 degrees C (400 degrees F).
Sift All-Purpose Flour (230 gram), Baking Powder (2 1/2 teaspoon), and Salt (1/4 teaspoon) together in a large mixing bowl. Keep aside.
In a small bowl, whisk Large Egg (1), Buttermilk (26 gram), and Pandan Extract (20 gram) together. Set aside.
Remove butter from the freezer. Add butter to the flour mixture and use a pastry blender to cut the butter until it looks like breadcrumbs.
Add sugar mixed well, Add egg mixture and mix with a spatula with cutting movement until all come together. If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
Using hand, roughly make dough into a ball. Place the dough in the fridge for 10 – 15 minutes.
Remove dough from the fridge. Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Fold it into thirds like a letter. Repeat another time the same way. Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
Using a round cutter, cut scone from the dough. Please don’t twist it, just lift it up and push the dough out.
Place the scones on the lined baking tray, brush them lightly with buttermilk.
Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
Remove from oven and cool on a wire rack.