Ingredients
Makes: Approx 10 -12 scones, depending on how big you cut them
Prep/Cook Time: approx 2 and 1/2 hours or overnight if you have time
- 760g self-raising flour - sifted
- 140g caster sugar
- 230g butter - diced and chilled
- 3 whole free-range eggs
- 1 egg yolk
- 300ml buttermilk
- Pinch of salt
- 1 tsp vanilla paste (optional)
Method
1. Use an electric mixer fitted with a paddle attachment, if you don't have one of these it can be done by hand but will take longer prep time.
2. In the bowl of the mixer, mix the butter, salt, flour and sugar until it resembles a fine breadcrumb.
3. Add the eggs, egg yolk, buttermilk and vanilla (if using) and carefully mix until you achieve a soft dough consistency.
4. Lightly flour your workbench and tip out the dough onto the flour. Quickly knead the dough until smooth, being careful not to overwork. Press the dough down until it is about 4cm in thickness.
5. Place into the fridge for at least 2 hours or overnight if you have time.
6. Preheat your oven to 200C fan and line a baking tray with parchment paper.
7. Cut out the scones using a round cutter or whatever utensil you have, even a cup will do.
8. Place the scones on the lined tray with a couple of cm’s gap between each one. If you like, you can brush with egg yolk or butter, but because of the high baking temperature, I usually don’t bother.
9. Bake the scones until risen and golden in colour, this usually takes around 20 minutes. Remove from the oven and allow to cool on a wire rack until ready to serve.
Serve with all the things you love with scones, cream, cream, buttermilk, jam and so on.
Tips:
1. Once baked and cooled, the scones can be frozen and defrost very quickly when needed. Warm the defrosted scones very quickly in a hot oven before serving.
2. The flavour of these scones can be changed easily. You can add berries, dried fruit or even savoury things like cheese and fried bacon. Chopped parsley could be added to the scones and served with soup instead of bread.
