A rich, soft scone which is quick to make and taste great with butter and real jam or just on their own. Do not stay fresh for long, but they get eaten at a rate of knots, so shouldn’t ever be an issue.
Ingredients:
- 500g plain flour
- 2tsp bicarbonate of soda
- 2tsp cream of tartar
- 2tsp heaped caster sugar
- 50g butter
- 25g vegetable shortening /Trex
- 300ml buttermilk + a little milk
- 1 egg (scrambled for a wash)
Method:
- Pre-heat oven to 220*C
- Weigh out dry ingredients into a large bowl.
- Mix in the fats with the back of a fork, until breadcrumbed.
- Mix in the buttermilk until a pastry like dough is formed. If the mixture is too dry, and all the flour will not mix, add around a tablespoon of milk at a time until the mixture binds well.
- Roll out dough on a floured surface at a depth of around 1 ½ inch thick. Use a 2 ¼ inch scone cutter to make around 18 scones.
- Place on lined baking tray, brush with egg wash, place in centre of oven for around 12 mins until golden brown.
- Place on a wire rack to cool, until not likely to cause burns, then eat before anyone finds them.
