Prep Time: 10 minutes | Total Time:20 minutes | Servings: 12
- 8 ounce self-raising flour
- 3 ounce soft butter, cut into small cubes
- 1/2 teaspoon baking powder
- 2 tablespoon buttermilk or milk
- 1 and 1/2 ounce caster sugar
- 1 medium free-range egg, beaten
To serve: home-made jam or lemon curd, clotted or whipped double cream
- Preheat the oven to 220ºC/425ºF/gas mark 7.
- Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the centre.
- Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle. Do not overwork the dough or it will become tough.
- Turn out the dough on to a very lightly floured surface and gently roll out until 2.5cm/1in thick.
- Cut into rounds using a 5cm/2in cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.
Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012.