Nothing spells ‘British summertime’ quite like a cream tea. You really can’t beat a pot of tea and a lovely freshly baked scone with jam and cream - or cream and jam?!
450g self raising flour
½ tsp salt
50g caster sugar
284ml pot of buttermilk
Approx 150ml Milk
Measure the flour and salt into a large bowl. Add the butter and rub in with your fingertips, until mixture
resembles breadcrumbs. Stir in the sugar.
Tip the buttermilk into a jug. Half fill the empty pot with milk, then add to the buttermilk. Stir to combine.
Pour about three quarters of the milk mixture into the scone mix and gently work the dough together (I use a table knife for this) adding more as needed. Aim for a
lovely soft, but not sticky, dough.
Tip the dough out onto a floured surface, gently form a ball, then pat it out to about ¾” thickness (don’t handle too much – it’s the secret to light scones!). Cut into rounds with a 2” fluted cutter (you should get about 16) and gently pop onto greased baking trays. Dust with a little flour, before popping in the oven at 180c for 10-15mins, until pale golden. Enjoy on the day they are baked – preferably still warm with jam and cream!