- 450g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 100g cold butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g golden caster sugar
- 284ml pot buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 tsp vanilla extract
- splash of milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.
Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
Strawberry scone cakeMake half the scone recipe, but add 1 tsp baking powder to the dry ingredients, and 4 tbsp milk with the buttermilk. Push into a floured 20cm sandwich tin, smoothing the top, and bake as above for 20 mins until cooked. Once cool, top with 200ml double cream, whipped with a little icing sugar. Drizzle with 5 tbsp berry jam and pile on some halved strawberries, then dust everything with icing sugar.