Buttermilk butterfly scones
- 450g self-raising flour, sifted + extra for dusting
- a pinch of salt
- 30ml (2 tbsp) castor sugar
- 80g butter, cold, cut into blocks
- 1 large egg
- 190ml (¾ cup) buttermilk + 30ml (2 tbsp) extra, for brushing
- double-thick fresh cream, to serve
- jam, to serve
Preheat the oven to 180°C and grease a baking tray.
Whizz the flour, salt, sugar and butter together in a food processor until the mixture resembles breadcrumbs.
Tip into a bowl and make a well in the centre.
Whisk the egg and 190ml (¾ cup) of buttermilk and pour into dry ingredients. Mix with 2 knives to form a dough.
Turn the dough out onto a floured work surface and roll or pat out. If the mixture is very wet dust it with a little flour, but do not knead.
Cut out scones with a pastry cutter or a glass. Place on the baking tray and brush with extra buttermilk.
Bake in the oven until risen and golden brown, about 20 – 30 minutes.
Serve with double-thick cream, jam and the tops cut into ‘wings’.