Perfect for a picnic on a sunny day, or simply as an ‘anytime’ treat. We’ll let you decide which way round the jam and cream go though!
- 225g self-raising flour
- 1/4 tsp salt
- 50g salted butter, chilled, cut into cubes
- 25g golden caster sugar
- 125ml buttermilk
- 4 tbsp whole milk
- Strawberry jam and clotted cream to serve
- Preheat your oven to 220°C / Fan 200°C / Gas Mark 7. Add the flour to a mixing bowl with the salt, then tip in the butter. Rub the flour and butter between your fingers until you have a fine crumbed mixture, lifting to aerate as you go. Stir in the sugar.
- Combine the milk and the buttermilk, and make a well in the centre of the flour mixture. Pour in the buttermilk & milk and, using a butter knife, gently work everything together until you have a soft, fairly sticky dough.
- Lightly flour a surface and turn the ball of dough out. Knead the mixture a few times, just to get rid of any cracks.
- Pat down the dough gently to a thickness of around 2.5cm. Grab a fluted cutter and begin to cut out the scones by pushing down firmly. Gather up any trimmings, reform the dough ball, and cut out more scones.
- Place the scones on a lightly greased baking sheet and bake for 10-12 minutes until risen and golden. Transfer to a wire rack to cool.
- Serve with strawberry jam and clotted cream – we’ll let you decide which way round they shoud go!
Lead image: monitor6 via Getty images.