- 225g self-raising flour, preferably organic
- ¼ tsp salt
- 50g slightly salted butter, chilled, cut in small pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g golden caster sugar
- 125ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 4 tbsp full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- a little extra flour for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- strawberry jam and clotted cream, to serve
Once available in Britain for just a brief period during the summer, strawberries are now a year…
Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.