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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
STRAWBERRY SCONE CAKE

Make 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.

Recipe from Good Food magazine, June 2010

Goes well with

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A star rating of 4.7 out of 5.84 ratings
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