225g self-raising flour
pinch of salt
40g caster sugar
1 large egg
2tbs buttermilk (I don’t buy buttermilk, instead I make my own. Simply measure a tablespoon of lemon juice or white vinegar into a measuring jug and then add enough milk to make it up to 1 cup or 240ml. Let it stand for 5 minutes and then use however much your recipe calls for)
Preheat your oven to 220°C. Sift your self-raising flour and salt into a bowl and lightly rub in your butter into you get a breadcrumb-like texture. When rubbing your butter in be sure to use just your finger tips and not your palms as your fingers aren’t as warm as your palms. If your fingers start to get warm, run them under some cold water, dry thoroughly and continue. Once combined, add your caster sugar.
In a separate bowl, beat your egg then add the 2 tablespoons of buttermilk. Once mixed, pour into your flour mixture and start to mix up your dough. As soon as it starts to combine and come together, use your hands to finish it up.
Lightly flour your surface and pop your dough on it. Using a rolling pin, roll your dough out into a circle that’s at least an inch thick. Apparently, the secret is to start with a dough no less than an inch thick, so says James Martin. Get yourself a round cutter and start cutting out rounds. Yum yum yum. Lastly, pop your scones onto a baking tray and brush with a little leftover buttermilk. Bake them on the top shelf for around 10-12 minutes until golden brown.
Leave to cool then add any accompaniments that take your fancy!