The Londoner Bed & breakfast and Tea Rooms

Recipe

Buttermilk Scones served with raspberry jam and clotted cream: Bread

Servings: 10

Prep time:15 mins

Ingredients:

  • 8 oz self raising flour

  • 2-3 tablespoons buttermilk

  • pinch salt

  • 3 oz salted butter

  • 1 1/2 oz castor sugar

  • 1 large egg

Step 1:

Sift flour and salt into a bowl, rub in the butter until the mixture looks like breadcrumbs, then add the sugar. In a jug beat the egg and 2 tablespoons of buttermilk together, add this to the rest and mix the dough with a palette knife, once it starts sticking together use your hands to finish - it should be soft but not sticky.

Step 2:

When you have formed the dough into a ball, tip it onto a lightly floured surface and gently roll into a circle - making sure that it is at least 1 inch thick. Cut out the scones by placing the cutter on the dough and giving it a sharp tap - do not twist it, just lift it up and push the dough out. Bring trimmings back together and carry on until you cut the last scone.

Step 3:

Place the scones on a baking tray, brush with a little buttermilk and dust with flour. Bake on top shelf of the oven for 10-12 minutes, or until well risen and brown.

Step 4:

Serve with clotted cream and raspberry jam (both available from the "ethnic" section in Publix and Sweetbay (in Florida anyway!)

Step 5:

Enjoy

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