No-fuss scones

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. 


Makes 8 

Shopping List

  1. 450 g self-raising flour
  2. 100 g cold butter, cubed
  3. 100 g caster sugar
  4. 100 ml buttermilk
  5. 2 eggs, beaten and separated into two separate bowls 
  6. 1 tsp baking powder
  7. 1 tsp salt
  8. Clotted cream and raspberry jam, to serve 

Preparation Method

  • 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.

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