Recipe by littleturtle
Perfect to go with your morning coffee or a great afternoon snack with hot tea. The secret to making good scones is a quick, light hand when mixing, and a hot oven.
Top Review by mishimoo
I am an avid devourer of scones and have been ever since I can remember. My late grandfather made the best scones in the world (and the best tea, nothing better than scones and tea for Sunday lunch) and my mum's weren't too far behind. I grew up eating plain scones and cheese scones so these were pleasantly different with the herbs and mustard. I had to add a little more flour. They rose well and were quite tasty, though I still prefer Grandad's recipe. Mum liked them and she is hard to please with scones.
- 8 ounces self-raising flour (preferably self-raising soda bread flour)
- 1 pinch salt
- 1 ounce butter or 1 ounce hard margarine
- 1 egg, beaten
- 5 fluid ounces buttermilk
- eggs or milk, to glaze
- cinnamon sugar, to dust
Cheese and Herb Scones
- 1 teaspoon dry mustard
- 2 ounces cheese, grated
- 2 tablespoons fresh herbs, chopped (basil or whatever you like)
Directions See How It's Made
- Preheat oven to 450°F (gas mark 8).
- Sift flour with salt and rub in butter or margarine.
- For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
- Make a well in the centre and pour in the egg and most of the buttermilk.
- Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
- Turn out onto a floured surface and roll out lightly until 1" thick.
- Working quickly, cut into 2" rounds.
- Glaze with egg or milk and set on a floured baking sheet.
- Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
- Bake for 15-20 minutes until light brown.