SCONES Preparation Time: 25 minutes Makes 5-6 - Cook 10-12 mins or until golden ! Ingredients 225g self raising flour, sifted 1/4 tsp salt 50g chilled butter, diced 25g golden caster sugar (optional) 125ml buttermilk 4 tbsp full fat milk Optional - grated cheese, raisins, glacé cherries, walnuts Method 1. Heat the oven to 200C fan and lightly butter a baking sheet. Tip the flour into a

large mixing bowl with the salt. Add the butter, then rub together with your fingers to make a reasonably fine-crumbed mixture, lifting to aerate the mixture as you go. Try not to over-rub. Now stir in the sugar (only if you’re making a sweet scone). Add other optional ingredients at this point.

2. Mix the milk and buttermilk together. Make a well in the middle of the flour mixture, then pour in most of the buttermilk mixture, holding a little back in case it isn’t needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky dough. Work in any loose bits of mixture with the rest of the buttermilk. Don’t overwork or you will make the dough too tough. 3. Lift the ball of soft dough out of the bowl and put it onto a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks. Pat the dough gently with your hands to a thickness of about 2.5cm. Dip the cutter into some flour, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand (don’t twist it). Gather the trimmings, gently pat together and cut out a couple more scones. 4. Place on the baking sheet and sift over a light dusting of flour. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.