1. Preheat the oven to 220°C/425°F/Gas 7 and line two baking sheets with non-stick baking paper
2. Mix together all the ingredients except the butter and buttermilk or yogurt in a bowl. Then rub in the butter until the mixture resembles fine breadcrumbs
3. Pour in the buttermilk or yogurt and mix with a knife to make a fairly stiff dough. Bring together with your hands and tip out onto a lightly floured work surface
4. Pat the dough to 2.5cm (1in) thick. Using a 5cm (2in) diameter cutter dipped in flour, cut out 12 rounds, gathering up and re-rolling the trimmings
5. Place the rounds well spaced apart on the baking sheets, brush the tops with a little milk, and bake for 12-15 minutes until well risen, firm and golden and sound hollow when tapped on the bottom

To serve now:

1. Transfer the scones to a wire rack to cool. Serve warm with jam and clotted cream

To freeze

1. Place the scones to be frozen in rigid plastic containers in a single layer. Cover, seal and label. Use within 1 month

To serve from the freezer:

1. Place as many scones as required on a wire rack and thaw at room temperature for about an hour and then warm through in the microwave for 10 to 15 seconds