- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 5 - 6
Nutrition facts (per portion)
- Calories: 262
- Fat Content: 9g
- Saturated Fat Content: 6g
- Carbohydrate Content: 42g
- Sugar Content: 5g
- Fiber Content: 1g
- Protein Content: 5g
- Sodium Content: 0.9g
- self-raising-flour - 225g self-raising flour, preferably organic
- salt - 1/4 tsp salt
- butter - 50g slightly salted butter, chilled, cut in small pieces
- golden-caster-sugar - 25g golden caster sugar
- buttermilk - 125ml buttermilk
- milk - 4 tbsp full-fat milk
- flour - a little extra flour for dusting
- strawberry - strawberry jam and clotted cream, to serve
- Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
- Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.
Scone recipe for 5 – 6 people, takes only 20 mins; recipe has self-raising flour, salt, butter, golden caster sugar, buttermilk, milk, flour and strawberry.Add to Favourites