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Scones
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These quick-to-make treats date from the 1500s and are originally from Scotland; oats were their mane ingredient and they were round and flat and cooked on a griddle rather than in the oven. Scones became a feature of afternoon tea when, in the early nineteenth century, Anna the Duchess of Bedford chose them as part of the ensemble of sweet treats she requested for her afternoon snack. In this recipe buttermilk provides the lovely flavour and light texture. You can leave out the sugar if you prefer a savoury scone and add a pinch of salt with the flour instead. These scones are best enjoyed on the day they are baked, warm, straight out of the oven and served with clotted cream and jam, but can be stored for up to a day in an airtight container.


Scones


Preheat the oven to 220°C/425°F/gas mark 7.

Lightly butter a flat baking tray or cover it with baking parchment.

In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.

In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.

Tip out the dough, lightly knead it on a floured board and roll it out to a 2,5 cm thickness. Stamp out rounds using a 5 cm cutter, transfer to the baking tray and brush the tops with milk.

Bake in the oven for about 15 minutes until well risen and golden. Cool until warm on a wire rack. Serve with clotted cream and jam.




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