Buttery extremely light scones, perfect for brunch.
2 Cup Shipton Cake & Pastry flour
1 tablespoon sugar
1 tablespoon baking powder
1 tsp fine salt
112 grams butter
200ml buttermilk ( I make my own with full fat milk and about 1tbs lemon juice )
Mix all the dry ingredients and then crumb with the butter. I like to semi freeze the butter and then grate it into the mix. Once crumbed bring all together with the milk. But don’t add the milk all at once as you may find you don’t need it all. Add enough to just bind all together in a ball.
Pat or roll out on a floured board to about 2cm thick and cut into rounds with a scone cutter.
Place on parchment on a baking tray and Bake in the centre of the oven for around 12 mins, (depending on size of cutter used) at around 180-200.
Best eaten slightly warm when freshly made.
Ps. work well with added extras. I have done these with added chopped apricots, currants, or cheese.
Added by: Janet Narey
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