FORTNUM & MASON'S SCONES

FORTNUM & MASON'S SCONES image

Yield 8-10

Number Of Ingredients 7

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6 tbsp unsalted butter, cubed, extra to grease baking sheet if not using parchment
2 1/2 Cups sifted self-raising flour, extra to dust
1 tsp baking soda
2 tbsp superfine sugar
3/4 cup buttermilk,
1 large egg
Milk for brushing

Steps:

Preheat oven to 425°F. Cover baking sheet with parchment or grease with butter. In a large mixing bowl cut butter into flour by hand with a pastry blender/knife until it is well blended and looks like small peas. Use a whisk to stir in the baking powder and sugar. In a separate bowl whisk the egg and buttermilk together. In the center on the flour/butter mixture make a well. Pour in egg/buttermilk and mix with a rubber spatula until combined. The dough should be tacky not wet. If it is still to wet to handle mix in additional flour by the handful. Place dough on a flour dusted surface and roll out to about 1 inch thick. Use a round 2 inch wide biscuit cutter and cut out as many rounds as you can. Place them on the baking sheet a 1/2 inch apart. You can take the scraps of dough and reform and cut a couple extra. They will be ugly, but still taste great. Brush tops with milk and place them in the oven on the center rack for approximately 13 minutes. Remove from oven and place on cooling rack. Serve with jam and if you want to be very British also serve clotted cream.