Tea Time Scones

Ingredients

10oz all purpose flour

2tbsp baking powder

2 tbsp. sugar

pinch of fine salt

2 1/2oz butter, very cold and cut into small cubes

1 egg, beaten

4oz buttermilk plus 1 tbsp. extra

Method

 Preheat the oven to 400°F.

Lightly mix the dry ingredients together. Add the cold butter and using a pastry blender ( or your finger tips) gently work the butter and flour mixture together until it resembles coarse bread crumbs. Put ALL the buttermilk and the beaten egg a separate bowl. Mix well.

Make a well in the center of the flour and butter mixture and add the buttermilk and egg, reserving about 1 tbsp. to glaze the scones later. Using a wooden spoon mix gently to incorporate all the ingredients until a dough forms. Do not overwork the dough or the scones will turn out like hockey pucks!

Place the dough on a well-floured surface and shape roughly into a ball. Pat out the dough to approximately 3/4" thickness. You may also use a rolling pin but don't apply too much pressure.

Using sharp pastry cutters, stamp out the scones. Don't twist the cutter, just press firmly. You may also dip the cutting edge of the pastry cutter in flour to prevent it from sticking to the dough. Bring together the remaining dough and gently knead and pat out. Cut out the remaining scones. Place the scones on a parchment lined baking tray. Allow the scones to rest a few minutes to activate the baking powder. Glaze the top of scones with the reserved buttermilk mixture. Take care that the glaze does not drip down the sides of the scones as this will inhibit the rise.

Place on the center rack in the oven and bake 18minutes until golden brown. Half way through the baking time rotate the baking tray 180°. Cool on a cooling rack.

Serve with whipped cream and good strawberry jam.

For an American twist, lightly sprinkle the scones with cinnamon sugar before you place them in the oven. Serve with cinnamon butter and honey.

Makes about 8 scones, depending on the size of your pastry cutter.

Buon appetito!