These light, buttery scones are even more delicious with clotted cream and strawberry and rhubarb jam. Afternoon tea anyone?
- 225g (8oz) plain flour
- 1 level tsp bicarbonate of soda
- ¼tsp salt
- 45g (1½oz) unsalted butter
- 1tbsp golden syrup or golden caster sugar
- Roughly 185ml buttermilk or soured cream
Pre-heat the oven to 200ºC (400ºF/gas mark 6).
Sift the flour with the bicarbonate of soda and the salt then rub in the butter. Make a well in the centre and add the syrup or sugar and enough buttermilk to make a soft but not sticky dough.
Pat or roll out, on a floured surface, to a thickness of 1.5cm thick. Use a 5cm biscuit cutter to stamp out rounds. Lay on a floured baking sheet, and brush the tops with a little milk.
Bake for about 10 mins until well risen and lightly browned. Serve warm, with clotted cream (or butter) and jam.
When buying a rolling pin, go for the widest, heaviest one you can find - they make rolling pastry out much much easier. The new silicone coated ones are particularly useful when working with a really rich short crust pastry.