by Mary Berry
Buttermilk gives a lovely, light texture to these scones. If you prefer plain scones, omit the sultanas.
These scones are best made on the day, but they can also be made up to a day ahead and reheated. Also they freeze very well.
12 scones:
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- Preheat the oven to 220C/200C fan/Gas 7. Line a baking sheet with baking parchment paper.
- Measure the flour, baking powder and butter into a bowl. Rub with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.
- Mix the eggs and buttermilk together in a jug and pour all but 1 tablespoon into the flour bowl and lightly mix together until combined it should be a fairly moist dough.
- Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 2.5cm (1in) thick. Using a 6cm (2½ in) round fluted scone cutter, stamp out 12 scones.
- Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.
- Bake in the preheated oven for about 12-15 minutes until well risen and lightly golden.
- Serve with jam and cream.
Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for about 12 minutes.
Enjoy!
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