Homemade Buttermilk Scones

Step 1

Preheat your oven to 425°F / 220°C / 200°C Fan / Gas Mark 7

Step 2

Sift the flour, bicarb and salt into a large mixing bowl.

Step 3

Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.

Step 4

Add sugar and stir with a spatula.

Step 5

Add sultanas if using and stir again.

Step 6

Form a well in the centre of the mix with your spatula.

Step 7

In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.

Step 8

Quickly pull the mix together - I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.

Step 9

The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry.

Step 10

Keep mixing to the absolute minimum.

Step 11

Turn your dough onto a floured board.

Step 12

Pat out your dough gently, maintaining a thick dough of 3 cm (1 ⅓ inch)

Step 13

Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don't twist the cutter.

Step 14

For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.

Step 15

Bring the trimmings back together and cut the rest of your scones. Don't over work or you will end up with tough scones.

Step 16

Place your scones onto a greased baking tray.

Step 17

Brush the tops of your scones with milk or egg wash.

Step 18

Bake in the oven for 15 minutes (large) or 12 minutes (standard) until golden brown.

Step 19

Cool on a wire rack.

Step 20

Serve with jam and cream or butter.

Step 21

The recipe is for 9 large or 12 standard size scones.For the perfect soft scone, keep mixing to the minimum.Scones are best eaten as fresh as possible but you can keep them for a couple of days in an airtight container. Refresh for a few minutes in a hot oven before serving.Buttermilk scones freeze well. Pop your scones into a freezer bag and they will keep for up to three months. Refresh in a hot oven before serving.