“A scone is a lovely thing not least that it lends itself to many unusual flavours both sweet and savoury.”
My Mum loves a homemade scone, with jam and lots of fresh cream…these are for you, Mum!
Buttermilk gives a lovely, light texture to these scones…so let’s bake!
I wonder…which cutter should I use?
- 450g self-raising flour
- 2 heaped teaspoons baking powder
- 75g butter, cubed
- 75g golden caster sugar
- 2 large eggs, beaten
- 280ml buttermilk
Sift the dry ingredients.
Cube the butter and rub in to make light and airy breadcrumbs.
- Preheat the oven to 220C/425F/Gas 7
- Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the egg in a measuring jug, make up to 100ml with the milk, then set aside a tablespoon for glazing the scones later.
- Make a well in the centre of the dry ingredients, gradually add the egg and the buttermilk.
- Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Use a fluted cutter to stamp out the scones.
- Gently gather the trimmings together and pat out again to cut more scones.
- Arrange the scones on a parchment lined baking tray and brush the tops with the remaining milk.
- Bake for 10-12 minutes, or until well risen and golden-brown.
Transfer to a wire rack to cool.
Perfect for a cream tea any day of the week!