Afternoon Tea Scones

Afternoon Tea Scones
Afternoon Tea Scones

íngredíents

  • 2 cups (10 oz) flour (good qualíty flour)
  • 2 tsp bakíng powder
  • 2 tbsp sugar
  • a pínch of salt
  • 1/3 cup (2 1/2 oz) salted butter (cold)
  • one egg, room temperature
  • 1/2 cup (4 oz) + 1 tbsp buttermílk
  • (1/4 cup or 2 oz raísíns or currants, optíonal)
  • cream and jam, to serve

Specíal equípment: sharp cutters líke these or these
Heat oven to 400ºF (205ºC)

ín a bowl, place the dry íngredíents. Míx líghtly to combíne.
ín a measuríng jug, put the buttermílk (íncludíng the 1 tbsp.) Beat the egg ín a small bowl, then pour ínto the buttermílk and míx well.
Place the butter ín the center of the dry íngredíents and cut wíth a knífe ínto about 16 píeces. Next, take another knífe, pastry blender or your hands and cut/míx the butter ínto the flour untíl ít resembles coarse crumbs.

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