Buttermilk Scones

These American scones are easy-to-make. The addition of buttermilk to the batter makes them especially light and fluffy.

They are ideal to serve for tea with butter and jam.

18 SCONES 2 oz. plus

2 tablespoon

butter 12 oz. flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoon bicarbonate of soda

10 fl. oz. commercial buttermilk

Preheat the oven to hot 425°F (Gas Mark 7, 220°C). Grease a baking sheet with

2 tablespoon of the butter.

Sift the flour, salt, baking powder and soda into a medium-sized mixing bowl. With your fingertips, rub the remaining

butter into the flour mixture until the mixture resembles coarse bread-crumbs. Using a fork, stir in enough buttermilk to

make a soft dough.

Turn the dough out on to a lightly floured board. Knead it gently for 30 seconds. Roll out the dough to 4-inch thickness.

With a 2-inch round pastry cutter, cut out the scones andyplace them on the prepared baking sheet.

Bake the scones in the oven for 15 minutes, or until a skewer inserted in one of the scones comes out clean. Serve hot or cool.

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