Scones

The quintessential treat for an English cream tea – or just a regular tea with your feet up!

Difficulty:👍👍👍

Cost: £££

Serves 10 people


225g self-raising flour
Pinch of salt
75g butter
40g caster sugar
1 large egg
2 tablespoons of buttermilk
Flour for dusting

  1. Preheat oven to 220°C /425°C/gas mark 7.
  2. Sift the flour and salt into a large mixing bowl.
  3. Cut the butter into small lumps and add to bowl. Lightly rub the butter into the flour until the mixture looks like breadcrumbs (butter must be at room temp for this).
  4. Add caster sugar and mix.
  5. In a jug, beat the egg with the buttermilk. Add to the bowl and mix.
  6. When it begins to come together, finish off with your hands. It should be soft but not sticky. If dough seems too dry, add a little more buttermilk, a teaspoon at a time. The dough should come together and leave the sides of the bowl clean
  7. Turn the dough out onto a flour-dusted surface and roll it using a flour-dusted rolling pin (or hands) – take great care not to roll the dough any thinner than 1 inch (2.5cm) – this is the secret of well-risen scones.
  8. Use the cutter to cut out the scones. Place the cutter on the dough and give it a sharp tap – don’t twist it, just lift it up and push the dough out.
  9. Carry on until you are left with the trimmings, then bring these together to roll out again until you can cut out the last scone.
  10. Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour.
  11. Bake for 10-12 minutes, or until they are well risen and golden brown. Then remove them to a wire rack to cool.

Method

  1. Preheat oven to 220°C /425°C/gas mark 7.
  2. Sift the flour and salt into a large mixing bowl.
  3. Cut the butter into small lumps and add to bowl. Lightly rub the butter into the flour until the mixture looks like breadcrumbs (butter must be at room temp for this).
  4. Add caster sugar and mix.
  5. In a jug, beat the egg with the buttermilk. Add to the bowl and mix.
  6. When it begins to come together, finish off with your hands. It should be soft but not sticky. If dough seems too dry, add a little more buttermilk, a teaspoon at a time. The dough should come together and leave the sides of the bowl clean
  7. Turn the dough out onto a flour-dusted surface and roll it using a flour-dusted rolling pin (or hands) – take great care not to roll the dough any thinner than 1 inch (2.5cm) – this is the secret of well-risen scones.
  8. Use the cutter to cut out the scones. Place the cutter on the dough and give it a sharp tap – don’t twist it, just lift it up and push the dough out.
  9. Carry on until you are left with the trimmings, then bring these together to roll out again until you can cut out the last scone.
  10. Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour.
  11. Bake for 10-12 minutes, or until they are well risen and golden brown. Then remove them to a wire rack to cool.

Ingredients

225g self-raising flour
Pinch of salt
75g butter
40g caster sugar
1 large egg
2 tablespoons of buttermilk
Flour for dusting


You will need a small round, or fluted, pastry-cutter to cut the scones out of the dough.

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