Best scones ever

I have been baking the scones for few years now, but only recently when visited "The Secret Teacup" I felt like I had a kind of scones revelation. They were lighter than any others I had before, more fluffy and plain for a change. Thankfully the hostess shared her recipe with me and now I can enjoy best scones ever. I wonder if I will ever look back. The secret is buttermilk (soda and baking powder react well with sour liquid) and not kneading the dough, just putting it together. Please have a look at this typical British delight.

Scones – best I ever had

Makes 10-12

375g self raising flour

1 tbsp caster sugar

30g butter (I used unsalted)

300ml buttermilk

Heat the oven to 200 C (fan) and line a large baking tray with some baking paper.

Place flour sugar and cubed butter in a food processor and pulse until butter incorporates into the flour. You can also use your fingers and rub the butter in. Next add some buttermilk, little by little, with the lightest touch. Do not overdo the dough, stop when there is no sign of dry flour. The dough should be sticky!

Place the dough onto generously floured surface and press it slightly, until about 2.5cm high.    

Now, I prefer to stick to James’ Martin granny’s tip and cut the scones out without putting any leftover dough together and cutting again – it changes the dough structure and they are not as fluffy anymore. So I try to cut as much scones as possible from one piece, using a round cookie cutter and then when I have some bits left, I put them together to form one odd scone.

Bake then in the hot oven for about 12 minutes, remove from the oven and let them cool down on a wire rack.

Serve with fresh cream and your favourite fruit preserve.

For shiny scones brush the tops with beaten egg before baking.