Scones

Served with a creamy filling and a tang of jam, this dessert would be perfect for breakfast or afternoon tea.

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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

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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. Don’t overmix.

• Lightly flour your fingers and the worktop and turn the dough out onto it. 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.