Scone
- 8 oz self-rising flour
- 3 oz soft butter, cut into small cubes
- 1/2 tsp baking powder
- 2 tbsp buttermilk or milk
- 11/2 oz caster sugar
- 1 medium free-range egg, beaten
Preheat the oven to 425ºF.
Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the center.
Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle. Do not overwork the dough or it will become tough.
Turn out the dough on to a very lightly floured surface and gently roll out until 1-inch thick.
Cut into rounds using a 2-inch cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.
To Serve
- homemade jam or lemon curd
- clotted or whipped double cream
Top with homemade jam and clotted cream.
Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012
