These plain and simple scones will make the perfect addition to your Afternoon Tea. Just make sure you have plenty of clotted cream and jam to go with them!
Servings: 12 Scones
- 60 g Cold Butter, Cubed
- 250 g Self Raising Flour plus extra for dusting
- 2 tsp Baking Powder
- 30 g Caster Sugar
- 1 Egg medium
- 150 ml Buttermilk
- 2 tbsp Milk or Beaten Egg for brushing
- Pre-heat your oven to 220˚C or 200˚C fan
- Grease a large baking tray with spray butter, or smear with butter, and set to one side.
- First, sift the flour and baking powder into a bowl and then give it a gentle stir to make sure the baking powder is evenly distributed.
- With cold hands, rub the butter into the flour, until it looks like breadcrumbs.
- Then stir in the sugar.
- Break the egg into a measuring jug and add enough buttermilk to make 150ml of liquid. Lightly beat with a fork to mix.
- Add the liquid to your flour mixture and mix gently until it is only just combined and has formed a soft dough.
- Turn your dough on to a (very) lightly dusted worktop and roll out until it is about 1 cm deep.
- Use a 5cm pastry cutter to cut out your scones. Be sure twist your cutter as you push it down. Then place each one upside down on your buttered tray.
- You can re-roll the dough once to get more scones, but any more than that and they will start to become quite tough.
- Brush them with milk or beaten egg and bake for 10 minutes, or until they are lovely and golden.
- Dust with icing sugar and serve while still warm.
Enjoy these scones with plenty of clotted cream, your favourite jam and a lovely cup of tea. Best eaten while still warm, any leftovers can be frozen and re-heated later. You can freeze the dough, defrost before baking. Check out my blog for a bunch of interesting scone facts, plus all my tips on baking the perfect scone.