Ingredients and Method
- 450g Self-raising Flour
- Pinch of Salt
- 100g Cold Butter, cubed
- 85g Golden Caster Sugar
- 284ml Buttermilk
- 2 tsp Almond Extract
- Milk, for glazing
- Heat the oven to 220°C/200°C fan/gas mark 7. Put the flour and salt into a Mason Cash mixing bowl and add the butter. Rub the butter into the mixture until there are no more lumps, then stir in the sugar.
- Combine the buttermilk with the almond extract and warm through in a pan or in the microwave.
- Add the buttermilk to the flour mixture a little at a time mixing together with a knife until you have a dough.
- Tip the bowl out onto a floured surface and form the mix together with your hands once or twice - the less you can touch it, the better the bake. Then gently press or roll out the dough to around a 4cm thickness.
- Cut out the dough using a cutter of your choice, ideally around 6cm in diameter, reforming any trimmings that you have. Spread the scones onto a baking sheet (you may need two).
- Spread out on a lightly floured baking sheet or two and brush each one on top with milk. Bake for 10 to 12 minutes until the scones rise and are golden.
- Allow to cool and serve with clotted cream and jam.