Preheat your oven to 220C. Line a baking tray with baking paper, or lightly sprinkle flour instead. Make sure your oven rack is in the middle, or slightly higher.
Sift the flour, sugar, and salt into a bowl. Add your butter and with your fingertips, rub the butter into the flour mixture. Some people like the mixture to resembles fine breadcrumbs, but my mom taught me the pieces of butter makes for better scones, so I adapted my recipe to be somewhere in between.
Create a little well in the middle and and add your Fair Cape Amasi to your mixture. Use a flat- bladed knife and stir until a sticky dough forms.
Turn this mixture onto a lightly floured surface, and knead gently until smooth. Lightly flour your rolling pin, and gently roll dough out until 2cm thick. Using a round cutter, cut out scones. Press leftover dough together. Repeat until all the dough is used. Be #rationfriendly!
Place scones on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream!