Tall Buttermilk Scones for Cream Tea

What you need

• 350 g (2 3/4 cups) all-purpose flour, plus extra for dusting
• 4 tsp baking powder
• 1/4 tsp fine salt
• 3 tbsp caster sugar, or superfine sugar
• 85 g (6 tbsp) unsalted butter, cold, cut into cubes
• 175 ml (3/4 cup) buttermilk, cold, plus a little extra if needed
• 1 egg, beaten, for glazing
• clotted cream, for serving
• strawberry jam, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F). Cover a baking sheet with baking paper.

2. 2

   Whisk the flour, baking powder, salt and sugar together in a large bowl.

3. 3

   Rub the cold butter into the flour with your fingertips until it looks like coarse crumbs with only a few small flecks of butter left.

4. 4

   Make a well in the center and pour in the buttermilk.

5. 5

   Bring it together with a table knife until a soft, slightly sticky dough forms. Add a splash more buttermilk if dry flour is left at the bottom.

6. 6

   Tip onto a floured counter and fold it over on itself 2-3 times, just until smooth. Overworking makes the scones tough.

7. 7

   Pat the dough out to an even 2.5 cm (1 in) thickness.

8. 8

   Stamp out rounds with a floured 6 cm (2 1/2 in) cutter, pushing straight down without twisting so they rise evenly.

9. 9

   Press the scraps together gently and cut again until the dough is used up.

10. 10

    Set the scones on the sheet a few centimeters apart and brush only the tops with the egg.

11. 11

    Bake until well risen and golden, 10-12 min. The bottoms should sound hollow when tapped.

12. 12

    Cool for a few minutes on a rack. Split by hand and serve warm with clotted cream and strawberry jam.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.