Preheat oven to 200C fan.

Sieve flour, bicarbonate of soda and cream of tartar into a large bowl.

Rub in butter using your fingertips.

Stir in the sugar.

Using a fork whisk the egg into the buttermilk.

Make a well in the centre of the dry ingredients and gradually add in the egg/buttermilk mixture.

Use a table knife to mix the ingredients together. Only add enough buttermilk to combine the ingredients and form a soft, slightly sticky dough. Reserve at least 1 tablespoon. If the dough is too dry add a tiny bit more buttermilk.

Use your hands to bring the dough together.

Turn out the dough onto a lightly floured surface. Press/roll the dough to approx. 1.5 inch thickness.

Cut the scones with a 5/6cm cutter.

Place them on a baking tray lined with greaseproof paper.

Brush the top of the scones with the remaining egg/buttermilk mixture.

Bake for approx. 12-15 mins or until golden brown.

Enjoy!