As quintessentially British as the Queen and Eastenders, scones are a must of afternoon tea. When baked at home, lightness is what you should be first aiming for, followed by a delicate, buttery flakiness and moist but crisp crumbly edges. Want to compare with a batch of professionally made ones? Just order our very own, with raisins or feta.
- 450 g self-raising flour
- 100 g cold butter, cubed
- 100 g caster sugar
- 100 ml buttermilk
- 2 eggs, beaten and separated into two separate bowls
- 1 tsp baking powder
- 1 tsp salt
- Clotted cream and raspberry jam, to serve
- Preheat the oven to 200ºC (180ºC Fan). Sift the flour into a large mixing bowl, and whisk it together with the sugar, baking powder, and salt.
- Add the butter and rub with your fingertips until it dissolves into a breadcrumb-like mixture.
- In a jug, mix together one egg and the buttermilk. Pour into the dry mixture and lightly mix together until combined.
- Sprinkle some flour on a worktop and gently knead the dough until smooth and soft. Roll it to about 2.5cm thick. Using a round cookie cutter, stamp out your scones – the rim of a wine glass also works for this.
- Once you have 8 scones, arrange them on a baking sheet and brush with the second beaten egg.
- Bake for about 12-15 minutes until risen and lightly golden. Serve with clotted cream and raspberry jam.