Preheat the oven to 200C/gas 6/fan
180C and dust a baking sheet with flour.
Mix the dry ingredients in a large bowl,
then rub in the butter. Pour in the buttermilk
and mix it in quickly with a table knife, then
bring the dough together very lightly with
your fingertips (handle it very, very gently).
Now shape it into a flat, round loaf
measuring 20cm/8in in diameter.
Put the loaf on the baking sheet and
score a deep cross in the top. (Traditionally,
this lets the fairies out, but it also helps the
bread to cook through.) Bake for 30-35
minutes until the bottom of the loaf sounds
hollow when tapped. If it isn’t ready after
this time, turn it upside down on the baking
sheet and bake for a few minutes more.
Transfer to a wire rack, cover with a clean
tea towel (this keeps the crust nice and soft)
and leave to cool. To serve, break into
quarters, then break or cut each quarter in
half to make 8 wedges or slices – or simply
slice across. Eat very fresh.