1. Heat oven to 220°C/200°C fan/gas 7. Put the flour, ½ tsp salt, bicarbonate of soda and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
2. Quickly mix in the buttermilk, a splash of milk, vanilla and Jerte Picotas and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
3. Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and Jerte Picota jam.