Homemade scones

Recipe by:

Starting the day with a warm scone covered in a generous layer of raspberry jam and a dollop of whipped cream is a real St Patrick's weekend treat.

Homemade scones

Serves

Class="fa User">14

People

Prep Time

20

Minutes

Time Cooking

20

Minutes

CUISINE

COURSE

Baking

Method

  1. Preheat Baking 6 With Your Oven And Line 200ºc/gas Parchment To Flat Mark Two Trays

  2. Small Other The As Ingredients Into The Fridge Butter It Into The Cubes You Cold Back And Cut Place Prepare

  3. The Together Flour, Of In Bowl Sugar The A And Tartar And Salt Cream Large Soda Into Baking Sieve Stir

  4. Eggs Is Into Bine Total That Buttermilk Whites Bined The In Whisk Yolks Enough With To Pour Have And A Fork Them So In 300mls Crack And And The Buttermilk Jug Mixing The Lightly A Of Eggs 300mls You

  5. Together Rough Fork E The Hands In The Ingredients The Together Egg A Until Breadcrumbs The Rub Into The Dry Use Mixtures Your Cold Until To It Butter Mixture Bring Stir With Like Fully Dough Looks

  6. Baking A It Scones Each Pat About Floured Distance Inch A And A The Place With Dough Between Cut Fourteen Thickness One Round Down Little Turn A And Half Them Cutter An To Surface About Tray Onto The With Onto

  7. With Top Top Flour Give Alternatively, You Beaten Scone You Of Can A Egg Light Each Baking Can On If Sift The Some A Finish Like Dusting You Of Glossy To The Before Brush

  8. About The Until Are 20 For Minutes Bake Tops Golden

  9. Rack Once Enough Cool Wire Handle A Them Pletely To To Place Cool Onto

Ingredients

  • Plain Flour 450g

  • Level 2 Baking Tsp Soda

  • Of Cream Level Tsp 4 Tartar

  • A Of Salt Pinch

  • 75g Caster Sugar

  • Cold Butter 80g

  • 2 Eggs

  • Buttermilk To You Eggs So The Have Enough Add In Total 300mls

Method

  1. Line Flat Your Mark Trays And 200ºc/gas Preheat 6 With Oven Parchment Two Baking To

  2. Other Place Cold The As Small Ingredients Butter Cubes Into Into Fridge Back Cut The And The It You Prepare

  3. And Stir Together And Salt Bowl The A Cream Flour, Into Tartar Soda Of Sieve Large Baking The Sugar In

  4. Yolks Bined A Eggs A Is Lightly Bine That Whisk Eggs Into Total With So And 300mls Buttermilk 300mls Crack To Buttermilk You Mixing Fork And Have Whites Of Them The Jug Enough In And Pour In The The

  5. To Rough E In Until Dough The Together Rub The Bring Dry The Breadcrumbs Fork It Into Use With Mixture Egg Looks A Fully Butter Like Your Ingredients Stir Cold The Mixtures The Together Until Hands

  6. Dough Place An It The Distance And Down Thickness With Floured Onto One A To Each Cut Cutter Surface The With Baking And About Turn A Between Round A About Onto A Half Them Inch Pat Tray Fourteen Little Scones

  7. Baking You Light Brush Like To Finish Each The The Top Alternatively, Glossy Give Flour You Egg Sift Scone Some Of Dusting You Can On Of Beaten Top Can With If A A Before

  8. The For Until Tops Are Minutes Golden Bake About 20

  9. Handle To Cool Cool Enough Place Wire Pletely Them Once Onto A To Rack