Scones

Recipe Adapted from Rachel Allen

~from Savoring Time in the Kitchen

4 cups (500g) all purchase, unbleached, flour, plus extra for dusting

1 heaping teaspoon baking soda

2 heaping teaspoons cream of tartar

1 teaspoon sea salt

9 tablespoons (125g) chilled unsalted butter, cubed

1/8 cup (25g) baking (superfine) sugar

1 egg, beaten

1 and 1/8 cup (275ml) buttermilk or milk, plus extra for the egg wash*

Granulated sugar for sprinkling over scones before baking (optional)

*I did not have buttermilk so I used approximately 1/8 cup sour cream and stirred in enough milk to make 1 and 1/8 cup liquid.

Preheat the oven to 426F ( 220C/gas 7).

Sift the flour, baking soda, cream of tartar and salt into a large bowl. Add the sugar and blend. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.

Set aside about a third of the beaten egg and combine the rest with the milk. Add to the flour mixture and mix briefly to combine into a moist dough. Place dough on a lightly floured work surface and press together lightly. Roll out to a thickness of about 1 to 1-1/2 inches.

Using a round cutter, cut out approximately 12 scones and place on a baking tray lined with parchment paper or a silicone liner.

Brush the scones with an egg wash made with the reserved egg to which a little milk has been added. Sprinkle the tops with granulated sugar, if desired.

Bake in the preheated oven for 10–14 minutes or until golden brown on top. Serve while hot.