225gramsplain floursponge flour or Type 45 flour is ideal
8gramsbaking powder
45gramsbuttersalted or unsalted
1largeegg
125millilitresbuttermilkapproximate amount
1pinchsalt
25gramscaster sugarfor sweet version
50gramsraisinsoptional for sweet version
100gramsmature cheesefor savoury version
1pinchsalt
1eggfor egg wash
5gramssmoked paprikaoptional for savoury version
Instructions
Preheat oven to 200C/Gas 6. Sprinkle flour over your baking tray and set aside.
Measure the flour, baking powder and salt into a bowl. Cut the butter into cubes and place in the flour
Rub the butter and flour through your fingers until the mixture looks like breadcrumbs
If you are making sweet scones, add the sugar and mix in.
If you are making savoury scones, add 75 gr cheese and smoked paprika and mix in
Add the egg and mix the mixture with a fork. It should start to stick together
Add buttermilk a little at a time, to make a soft but not gloopy dough with no flour left in the bowl. You might not need to add the whole quantity shown.
Turn out onto the surface and shape into a rectangle very lightly. It should be about 2.5 cm deep. Do not press down.
Using a smooth 60 mm cutter, press down to cut through the dough. Do not twist. Lift up and gently place scone on the baking tray. Do not worry about any splits. Reform the dough and cut until all mixture used.
Beat the extra egg in a small dish and use a pastry brush to brush the top of the scone. If you are making a savoury scone, sprinkle the remaining cheese on top
Place in the oven and bake for 12 minutes or until light golden brown. Timing will depend on your oven. Serve warm. You can keep scones in the fridge for a couple of days, but always warm before serving.
Notes
You will need a mixing bowl, baking tray, cutter, extra flour for the tray, pastry brush