I may have jinxed today’s weather by planning to post my scones recipe. But we have just had some glorious weather, with the promnise of more to come. So here is my recipe – just remember to put the jam on BEFORE topping with the clotted cream. This recipe makes about a dozen rich, sweet scones.
- 225g self-raising flour
- 75g cubed butter at room temperature
- 50g caster sugar
- 30ml (2 tbsp) buttermilk
- i large egg
- Pre-heat the oven to 220 °C / Gas 7.
- Sift the flour into a large mixing bowl and gently rub in the butter using fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar.
- Beat the egg and buttermilk together and add to the flour mixture, mixing until the dough comes together and leaves the sides of the bowl clean, If necessary, add a little more buttermilk, half a teaspoon at a time.
- Turn out onto a floured board, shape into a round and roll out until no less than 5cm think – any thinner and the scones will look flat and sad.
- Cut out the scones using a plain 5cm round cutter and place on a lightly greased and floured baking tray, then paint the tops of the scones with buttermilk and dust with flour.
- Bake for 10-12 minutes, then place on a wire rack to cool.
- Scones don’t keep very well, so either eat within 24 hours or freeze them.