Nigella scones


3 1/3 cups all purpose flour

2 teaspoon baking soda

1/2 teaspoon cream or tartar

2 teaspoon superfine sugar

5 tablespoon unsalted butter

1 1/4 cups buttermilk or natural yogurt

1 egg beaten for an egg wash

1 large baking sheet

1 biscuit cutter


Preheat the oven to 190°c

Line a large baking sheet with parchment paper.

Put the floor with the baking soda, cream of tartar and sugar.

Chop the butter into pieces and drop into the flour and just mix all and then
 pour the buttermilk, working everything together to form a dough.

Lightly flour your work surface.

Roll out the dough gently with your hands just giving an oval or round and cut the s
cones with a biscuit cutter, no need to worry if they are irregular or not.
Arrangue the scones fairly close together on your baking sheet, brush with beaten egg
(to give a golden top)

Bake by 15 to 18 minutes to which time the scones will be dry and a little golden.

Remove them to a wire rack to cool and serve with jam or clotted cream
(if you are from England) , I served mine was cream cheese ( Philadelphia) and honey were delicious.

make ahead note:

Scones are better on the day they are made but day old scones
 can be revived if you heat the oven at 170°c for 5 to 6 minutes.

Print recipe here