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Scone or scon? This is the eternal question which threatens the friendships of people across Britain. I say… WHO CARES!? They’re delicious and that’s satisfactory enough for me.
- 1 medium egg
- 450g (3 2/3 cups) self-raising flour
- Handful of wholemeal flour (or rye, or buckwheat)
- 100g (1/2 cup) unsalted butter straight from the fridge
- 100g (1/2 cup) granulated sugar
- 300ml (1 1/4 cup) buttermilk (or whole milk, or milk/yoghurt mix)
- 150g (1 cup) sultanas/raisins (optional)
- Pinch of salt
Preheat the oven to 200°c (425°F).
Break the egg into the bowl with a tiny pinch of salt and mix together. Cover a couple of baking sheets with non-stick baking paper or butter them.
In a large bowl, rub the flours and butter together with your fingertips until you have fine crumbs. Mix through the sugar and sultanas/raisins (optional).
Make a well in the centre of the mixture and pour in the buttermilk. If you have one, use a palette knife to bring the mixture together. Don’t knead the dough; it should be very soft without being sticky. If sticky, add a small amount of flour; if crumbly, add milk one teaspoon at a time.
Flour the work surface and tip out the dough. Press down on the dough to flatten to about 3cm (1inch). Using a 5cm (2inch) cutter, cut the scones and place on the baking sheets.
Brush the tops with the egg glaze. Place the scones in the oven and bake for 12-15 minutes. When cooked, the scones will be golden brown on top. Transfer to a cooling rack to cool.
Grab your clotted cream and strawberry jam, serve warm and enjoy!
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