My recipe: 225g self-raising white flour pinch salt 1 tsp baking powder 40g butter/margarine about 150ml buttermilk or natural yoghurt or milk beaten egg, to glaze
Sift the flour, baking powder and salt together in a bowl. Rub the butter/margarine in until the mixture resembles fine breadcrumbs. Stir in enough of the liquid to make a soft, light dough. On a lighly floured surface roll out the dough to a 2cm thickness and cut into rounds. Place on a greased baking tray and brush the tops of the scones with the eggwash. Bake at Gas 7/220C/425F for about 10 minutes until well risen and golden. Cool on a wire rack.
I find they rise best with natural yoghurt or buttermilk, I think it's the acidity and you get a nice soft texture, too. I usually add a chunk of grated cheese, about 50g to the dry ingredients before the liquid and sprinkle grated cheese on top before baking.
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225g self-raising white flour
pinch salt
1 tsp baking powder
40g butter/margarine
about 150ml buttermilk or natural yoghurt or milk
beaten egg, to glaze
Sift the flour, baking powder and salt together in a bowl. Rub the butter/margarine in until the mixture resembles fine breadcrumbs. Stir in enough of the liquid to make a soft, light dough. On a lighly floured surface roll out the dough to a 2cm thickness and cut into rounds. Place on a greased baking tray and brush the tops of the scones with the eggwash. Bake at Gas 7/220C/425F for about 10 minutes until well risen and golden. Cool on a wire rack.
I find they rise best with natural yoghurt or buttermilk, I think it's the acidity and you get a nice soft texture, too. I usually add a chunk of grated cheese, about 50g to the dry ingredients before the liquid and sprinkle grated cheese on top before baking.