Buttermilk Scones (90)

12 Baking, Scones
450g self-raising flour
Pinch of salt
1/2 tsp baking powder
115g unsalted butter, cut into 1 cm cubes
60g caster sugar
240m1 buttermilk
1 egg, beaten

Preheat the oven to 225C/425F/Gas Mark 7.

Sieve the flour, salt and baking powder into a bowl and rub in the butter. Stir
in the sugar, make a well in the centre and add the buttermilk. Stir together to
form a soft dough.
Turn onto a lightly floured surface and gently pull together, then roll out to a
thickness of 2cm. Using a 6cm cutter, stamp out rounds and place on a baking
sheet lined with baking parchment. Reroll the dough until it is all used. You
should end up with 12 rounds.
Brush the tops with the raw egg and bake in the oven for 12-15 minutes until
risen and golden.
Allow to cool.
To serve, split and fill with clotted cream and strawberry jam. These are best
eaten on the day they are cooked.