Classic Scones

Ingredients

Makes 8 - 10

80g unsalted butter, slightly chilled and cut into pieces, plus more for the tray

300g self-raising flour, plus more to dust

½ tsp baking powder pinch of salt

50g golden caster sugar, plus more to sprinkle

170ml buttermilk (or 150ml whole milk), plus more if needed, and to glaze

TOOLS

6cm round or fluted cutter

A doddle to make, the secret to the perfect scone is to touch the dough as little as possible. Light, cool hands and quick work will result in delicious warm scones on the table in just 30 minutes. Scones taste best just baked, though any leftovers are delicious toasted for breakfast the next day.

Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7. Lightly butter a baking tray.

Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Add the butter, cutting it into the flour mixture with a kitchen knife. With a light hand, rub in the butter until the mixture resembles fine breadcrumbs. Lift the mixture high as you work to incorporate air. Gradually add the buttermilk, again cutting it into the mixture until you have an even, soft dough (you may need a little more).

Turn the dough on to a work top lightly dusted with flour and pat out gently all over to a thickness of about 3cm. Working quickly with the cutter, cut out the scones as closely as you can, re-form the dough and cut out further scones (these won't rise as well, but will still taste delicious). Space out on the baking tray, brush with milk and sprinkle with sugar.

Bake in the preheated oven for 12-15 minutes, or until well-risen and golden.

Cool on a wire rack covered with a tea towel. These are best served just-warm, with clotted cream, unsalted butter and jam, for folks to help themselves. Oh, and a large pot of steaming tea, too.

CHEESE SCONES

Omit the sugar and add 1 tsp English mustard and 60g of grated cheddar cheese to the buttermilk or milk. Sprinkle the tops with a little extra cheese before baking.

Scones do freeze well, taking an hour or two to defrost. Reheat in the oven, wrapped in foil.