Top tips: • Don’t skimp on the raising agent (self-raising flour alone doesn't seem to do the job) • Work the mixture as little as possible • Don’t roll too thinly before cutting • Cut straight down, no twisting • Don’t dribble egg wash down sides
• 62g chilled unsalted butter
• 250g Italian 00 or plain flour
• ½ heaped tsp bicarbonate of soda
• 1 heaped tsp cream of tartar
• ½ tsp salt
• ½ (25g) egg beaten
• 140ml buttermilk or milk
• 12g caster sugar
1 Preheat oven to 170 c.
2 Cut butter into small cubes and refrigerate
3 Beat egg; Set aside about a third (for use later as wash) and combine remainder with buttermilk.
4 Sift flour, bicarbonate of soda, cream of tartar and salt into a large bowl
5 Using fingertips, rub butter into flour mix until mixture resembles breadcrumbs.
6 Add sugar and mix well.
7 Add egg-buttermilk mix and, using hands, briefly combine into moist dough.
8 Place on a lightly floured work surface and very slightly knead to bring together; press or roll out to 2cm thickness.
9 Using a 5cm round cutter dipped in flour, cut out scones and place on floured baking tray.
10 Egg wash scones.
11 Bake for 12 minutes or until golden brown on top.
Added by: Jacky Scott
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.