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Buttermilk Scones
Introduction from Grant Harrington
My grandma on my dad’s side taught me how to pickle cabbage, onions and tend to the allotment. My grandma on my mum’s side – I’m sure like many of the best grandmas – taught me how to bake. My other grandma… just kidding!
My mum’s mum is still baking in her 90th year and is the best baker in all of the land. Her sponge cakes, trifles and mousses are irresistible, but my main go-to is always the scone. When freshly baked these are so tempting either generously buttered or smothered in cream and homemade jam. (Grant Harrington)
Ingredients
Method
Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
Put the flour, baking powder, sugar and salt into a large bowl. Add the butter and rub it into the flour using your thumbs and fingertips, trying not to get it on the palms of your hands. (If the mixture gets too warm, it will become tough, so the idea is to use the coolest parts of your hands to do this.)
When the mixture resembles breadcrumbs, add the egg and buttermilk, then gather into a ball and turn out onto a floured work surface.
Knead the dough quickly and gently, then pat the dough out to 2½cm (1in) thick and cut into circles with a cookie cutter about 5cm (2in) wide (or use a glass if you don’t have a cutter).
Transfer the scones to the lined baking tray, brush the tops with milk, then bake for 10–15 minutes until well risen and light golden.
Leave to cool slightly, before serving warm with butter or cream and jam – and a good, strong cup of tea.
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