Make... The Heritage Signature Scones

You will need

  • 200g flour

  • 10g baking powder

  • ¼ tsp salt

  • 40g caster sugar

  • 60g unsalted butter (very cold)

  • 40ml buttermilk

  • 1 egg

 

Method

  • Heat oven to 220C/fan 200C/gas 7.

  • In a bowl mix 200g flour, 10g of baking powder and ¼ tsp of salt.

  • Cut the butter into small cubes and add to the flour mixture. Rub in with your fingers until the mix looks like fine crumbs then stir in 40g of caster sugar.  *If you want to add in sultanas add in 50g at this stage.

  • Make a well in the dry mix, then add the buttermilk and egg and combine it quickly with a cutlery knife. Bring the mixture together until it forms a soft dough.

  • Turn onto a floured board and gently knead to remove any cracks.

  • Roll out lightly to 4cm in thickness. Cut into scones with a cutter dipped in flour.

  • Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.

  • Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.

  • Cool on a wire tray.

For more information on The Heritage, click here

 

FoodWoman's Way