Nothing makes an English Tea break quite like these delicious Scones. Try to handle the dough as little as possible, to make them as light as possible.
To make 8
50g Caster Sugar
225g Self-Raising Flour
100ml Buttermilk (mix a little Lemon Juice with milk if you cannot find any)
3tbsp Whole Milk
1.Â Â Â Â Â Â Preheat the oven to 220 C/Gas mark 7, and line a baking tray with some baking paper.
2.Â Â Â Â Â Â Sift the Self-Raising Flour and Salt into a large bowl, before cutting the Butter into small pieces, before rubbing it in using fingertips, until it resembles small flakes. Add the 50g of Caster Sugar, and mix in.
3.Â Â Â Â Â Â In a different bowl or jug, mix the Buttermilk with the Whole Milk. Pour it into the dry mix all at once, and use a round-bladed knife to mix together. Combine evenly to make a soft dough mixture.
4.Â Â Â Â Â Â Lightly flour your hands and a work surface, before gathering all of the dough together, and pat it out until 2cm thick â€“ try to touch it as little as possible, to make sure itâ€™s as light as possible.
5.Â Â Â Â Â Â Using a 5cm pastry cutter, cut as many rounds as possible, and put each onto a baking tray, leaving a small gap between each one. Once youâ€™ve got as many out as possible, roll the dough back together, pat it out again, and cut out more scones.
6.Â Â Â Â Â Â Bake for ten to twelve minutes, before removing and leaving the Scones to cool on a wire rack
7.Â Â Â Â Â Â Slice in half, and lay some Strawberry Jam and Clotted cream, as well as some Sliced Strawberries inside.
Photo Courtesy of: JamieAnne