225g self-raising flour, plus extra for dusting
¼ tsp salt
50g butter, very cold, diced
150ml buttermilk (or milk)
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers). Stir in flavourings at this point.
Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.
Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rounds or cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.