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
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.