Soft, moist fruit scones best served warm with strawberries and clotted cream
• 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 love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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