Scones

Take care not to overmix the dough because this can make the scones heavy. Dont be tempted to make the dough smooth- leave it rough.

Makes 8-10 scones

60g ( 2oz) unsalted butter, plus extra for greasing

250g ( 9oz) strong white flour

2 tsp baking powder 

1/2 tsp salt

2 tbsp caster sugar

175ml (6 fl oz ) buttermilk, 

plus extra if needed 

jam, butter, and clotted cream, to serve optional

1: Preheat the oven to 220°C ( 425° F/ Gas 7). Brush a baking sheet with melted butter. Sift the flour, baking powder, and salt into a medium bowl. Stir in the sugar. Add the butter and cut it into small pieces using two round-bladed knives, tossing the butter pieces to coat with flour.

2: Rub the mixture with your fingertips until it resembles fine breadcrumbs, lifting to aerate it. Work quickly so the warmth of your hands does not melt the butter, Gradually pour in the buttermilk, tossing to mix with the crumbly mix. Stir just until the crumbs hold together, then gather into a ball of dough. Add a little more buttermilk  if the crumbs seem dry. 

3: Turn the dough out onto a floured surface and knead lightly for 3-5 seconds. Pat out to a round 1cm ( 1/2 in) thick. Cut out rounds with a 7cm ( 2 3/4in) pastry cutter. Gather the trimmings, pat out, and cut more rounds.

4: Arrange the scones 5cm (2in) apart on the baking sheet. Bake for 12-15 minutes or until lightly browned. Serve freshly baked with jam, butter, and clotted cream, if desired. 

Using buttermilk 

Buttermilk adds a subtle tangy flavour and makes the lightest, most tender scones. If you can substitute your own " soured" milk made by mixing 1/2 tsp bicarbonate of soda with 175ml milk.