One of the most beloved of the quintessentially english delicacies has to be the scone. However you say it, whether you are from up norf or daan saaf, potato potarto, scowwne or scorne – slap some clotted cream and strawberry jam on one of these beauties and you have yourself a very special part of high tea. DEELISH!!!!
And here is how you make them…
This recipe makes about 8 scones.
Before you start pre-heat your oven to 220 degrees.
Sift 225g of self-raising flour and a pinch of salt into a mixing bowl.
Add 75 g of roughly cut butter. This should be at room temperature as it’s a bit difficult to mix in if it’s too cold.
Lightly rub the butter into the flour until the mixture looks like breadcrumbs.
Stir in 40g of caster sugar.
In a jug, beat 1 egg together with 2 tablespoons of buttermilk.
Add the contents of the jug to the mixing bowl and mix it together.
When it begins to come together carry on mixing it with your hands (it’s easier to manipulate) – it should be soft but not sticky.
OPTIONAL – Add a sprinkle of sultanas depending on if you want the scones plain or fruity.
Take the dough out of the bowl and having sprinkled a little flour on your work surface roll the dough in preparation for using the cutter to shape your scones.