Scones
Served with a creamy filling and a tang of jam, this dessert would be perfect for breakfast or afternoon tea.
Ingredients
250g self-raising flour
pinch of salt
50g caster sugar
50g butter, cold
1 egg
100ml buttermilk
Note: buttermilk substitute:
90 ml milk
10 ml vinegar
Method
Preheat the oven to 220°C/425°F and line a baking sheet with baking paper.
If using the buttermilk substitute, combine the vinegar and milk and let sit for 5 minutes.
Using a food processor or by hand, combine the dry ingredients and butter.
Beat the egg with the buttermilk, then slowly add it to the mixture (you may not need to use the entire buttermilk mixture). The dough should be soft, but not sticky.
Lightly flour your fingers and the worktop and turn the dough out onto it. Knead the dough very gently for just a couple of seconds so it looks slightly smoother, then roll the dough out to about 3cm thick.
Dip a 5 cm cutter in some flour and stamp out rounds.
Brush them with egg wash or what is left of the buttermilk mixture.
Bake for about 12 minutes. Serve with jam and clotted cream.
