Scones

01Method

1. 1

   Combine the flour, sugar, baking powder, and salt in a large bowl. Add the cold cubed butter and work it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs (alternatively, use a food processor and pulse 5–6 times). If making raisin scones, fold the raisins in at this stage. Transfer the mixture to a smaller container, cover, and refrigerate overnight or until completely chilled.

2. 2

   The following day, heat the oven to 240°C (475°F), Gas Mark 9.

3. 3

   Move the chilled flour-butter mixture to the bowl of a stand mixer. With the mixer running on low, gradually pour in the buttermilk and milk, mixing just until a dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and roll it into a round approximately 21 cm (8 inches) across and 2 cm thick. Cut out scones using a round pastry cutter and place them on a prepared baking tray.

5. 5

   Brush the tops of the scones lightly with the eggwash using a pastry brush. Allow the scones to rest at room temperature for 20 minutes so the baking powder can begin to activate.

6. 6

   Bake for 12–13 minutes until the tops are evenly golden. Rest for 5 minutes before serving warm. Any leftover scones may be frozen for up to 3 weeks; defrost fully and reheat at 180°C (350°F), Gas Mark 4 for 3 minutes before serving.