Ingredients
Method
- Preheat oven to 220°C / 200°C fan / Gas 7. Line a large baking tray with parchment.
- Sift flour, baking powder, bicarbonate of soda, and salt into a large bowl. Add sugar. Add cold cubed butter. Rub in quickly with fingertips until fine breadcrumbs with a few pea-sized pieces remaining.
- Make a well in the centre. Pour in almost all the buttermilk. Mix quickly with a round-bladed knife until a soft, slightly sticky dough just comes together. Add remaining buttermilk only if needed.
- Turn onto a lightly floured surface. Pat gently to 2.5–3cm thickness — do not roll. Cut straight down with a 6cm cutter — do not twist. Gather trimmings once and cut again.
- Place on tray. Brush tops only with beaten egg — do not let it drip down the sides.
- Bake 12–14 minutes until risen, golden, and firm. Cool briefly on a wire rack. Serve warm with clotted cream and jam.
Notes
Keep butter cold — straight from the fridge.
Do not twist the cutter — press straight down and lift straight up.
Pat dough to 2.5–3cm thickness — never thinner.
Brush egg wash on the top only — not the sides.
Mix as little as possible once the buttermilk goes in.
Best eaten within 30 minutes of baking. Freeze raw cut scones for fresh-baked scones any time.
