Recipe by MarieRynr
The perfect scone is light, tall and wonderfully flavoured. This fits the bill exactly!
- 8 ounces self raising flour, preferably organic
- 1⁄4 teaspoon salt
- 2 ounces slightly salted butter, chilled,cut into pieces
- 1 ounce golden brown sugar
- 4 fluid ounces buttermilk
- 4 tablespoons whole milk
- extra flour, for dusting
- strawberry jam, to serve
- clotted cream, to serve
Directions See How It's Made
- Heat the oven to 220*C (425*F) 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.
- 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, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
- Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
- Work in any loose dry bits of the mixture with the rest of the buttermilk.
- Don't overwork at this point or you will toughen the dough.
- Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
- Pat the dough gently to a thickness of no more than 1 inch.
- Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
- Don't twist it.
- Gather the trimmings, pat lightly and cut into more scones.
- Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
- Bake for 10 to 12 minutes until risen and golden.
- Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
- Serve with strawberry jam and a generous mound of clotted cream.