Source The English Kitchen
|8 oz||self raising flour|
|2 oz quite cold and cut into small bits||lightly salted butter|
|1 oz||brown sugar|
|4 T||whole milk|
|to serve||strawberry jam|
|to serve||clotted cream|
1. Heat the oven to 220*C/425*F. Measure out the flour and then tip it into a bowl along with the salt.
2. Drop in the bits of butter. Rub it into the flour using the tips of your fingertips. You want a fairly reasonably fine crumb. Lift it up into the air as you rub so that you get lots of air into the mixture.
3. Add the sugar and stir it in.
4. Measure the buttermilk in a small beaker and then add the milk. Mix well to slacken it. Make a well in the middle of the flour mixture and tip in most of the buttermilk mixture, holding some back just in case it's not needed.
5. Gently work it all together with a fork or a knife, until it forms a soft dough. Add as much of the remaining milk as you think you will need, working in any loose dry bits of the mixture. Try hard not to overwork the dough as this will toughen your scone.
Tip it all out onto a lightly floured surface and gently knead 3 or 4 times until smooth. Pat the dough gently out to a 1 inch thickness.
6. Dip a round fluted cutter into some flour and cut the scones out by giving the cutter a sharp tap directly down onto the dough with the palm of your hand. Don't twist the cutter as you lift it or you will end up with lopsided scones.
Place onto a baking sheet and repeat with the remaining dough, cutting out more scones. Gather the trimmings, pat down lightly and cut more until you have used it all up.
Sift over a light dusting of more flour, or brush lightly with milk, just on the tops. Don't let it run down the sides.
Bake in the heated oven for 10 to 12 minutes or until risen and golden brown.
8. Remove to a wire rack to cool, uncovered if you want crisp tops, covered loosely if you prefer soft.
Serve with strawberry preserves and a generous dollop of clotted cream.