Buttermilk Scones

Prep time: 15 minutes
Cook time: 12–15 minutes

Makes 8

Ingredients:

• 225g self-raising flour, plus extra for dusting
• ½ tsp salt
• 50g cold unsalted butter, cubed
• 25g caster sugar
• 150–170ml buttermilk, plus a little extra for brushing
• 1 egg, beaten (optional, for glazing)

Method:

1. Preheat the oven to 220°C/200°C Fan/Gas 7 and lightly grease a baking tray.
2. Sift the flour and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar.
3. Add the buttermilk gradually, mixing with a butter knife until the dough comes together. If needed, add a splash more buttermilk so it binds. Turn out onto a lightly floured surface and knead very gently until smooth.
4. Roll or pat the dough to 3cm thick. Flour your 5cm cutter, then stamp out rounds, pressing straight down. Gather the trimmings and repeat.
5. Place the scones on the tray, brush the tops with buttermilk or beaten egg and bake for 12–15 minutes until risen and golden.
6. Cool on a wire rack and serve warm.