Ingredients:
- 3 ¼ cups plain flour
- 1 cup unsalted butter (very cold)
- 1 cup buttermilk (very cold)
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp salt
- 3 tsp granulated sugar
Instructions:
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the plain flour, salt, sugar, baking powder, and bicarbonate of soda. Use a fork to mix these dry ingredients thoroughly.
- Incorporate the Butter:
- Grate the very cold butter using a kitchen grater directly into the bowl with the dry ingredients.
- Use a fork to combine the grated butter with the dry ingredients until the mixture resembles coarse breadcrumbs.
- Chill the Mixture:
- Place the bowl in the refrigerator for about 15 minutes to keep the butter cold.
- Add the Buttermilk:
- Remove the bowl from the refrigerator. Gradually add the very cold buttermilk to the mixture while stirring with a fork. Do not overmix; the dough should not be fully combined at this point.
- Form the Dough:
- Lightly flour your working surface with about 1 tablespoon of flour.
- Pour the dough onto the floured surface. It will still be a bit crumbly.
- Use your hands to gently combine the dough until it forms a rough rectangle.
- Laminate the Dough:
- Use a dough cutter to cut the rectangle in half.
- Place one half on top of the other and gently press down.
- Roll the dough out to a 1 cm thick rectangle using a rolling pin.
- Cut the Scones:
- Use a biscuit cutter to cut the dough into desired shapes. Gather any scraps, reshape, and cut again until all the dough is used.
- Prepare for Baking:
- Preheat your oven to 180°C (350°F).
- Place the cut scones on a baking sheet lined with parchment paper.
- Brush the tops of the scones with a little milk.
- Bake:
- Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden brown on top.
- Serve:
- Allow the scones to cool slightly before serving. They can be enjoyed plain, with butter, jam, or clotted cream.
Enjoy your perfectly baked English scones!