- Buttermilk Scones.jpg (36.63 KiB) Viewed 323 times
Takes: 40 minutes (plus cooling time)
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 300g self-raising flour, plus extra for dusting
- 40g cold butter, chopped, plus extra for greasing
- 2 tbsp caster sugar
- 250ml buttermilk
- 1 egg, lightly beaten
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Grease a large baking tray.
2. Sift the flour into a large bowl and rub in the butter using your fingertips. Stir in the sugar. Make a well in the centre and pour in the buttermilk. Using a round-bladed knife, mix it quickly to form a soft, sticky dough. Do not over-mix.
3. Turn the dough out onto a lightly floured surface. Knead gently to bring together and press out into a 2½cm thick round. Use a 5cm cutter to stamp eight rounds from the dough.
4. Place the scones close together on the prepared tray and brush the tops with a little beaten egg. Bake for 12 - 15 minutes, until golden, risen and hollow-sounding when tapped underneath. Transfer to a wire rack to cool (or serve still warm).
5. Split the scones and serve with jam and clotted cream, if liked.
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