The cream tea classic from Beca Lyne-Pirkis
400g plain flour
75g unsalted butter, cold and cubed
3 tbsp caster sugar
1 tsp salt
25g baking powder
2 medium eggs (plus 1 for glazing)
Preheat the oven to 200C and line 2 baking sheets with some greaseproof paper.
To make the scones, place the flour into a large bowl and rub in the butter until it resembles large breadcrumbs. Next add the sugar, salt and baking powder and mix well until evenly distributed. Add in the sultanas and mix until evenly combined.
Add the eggs and buttermilk to the mixture and mix until it forms a ball of dough, before tipping out onto a lightly floured surface.
Bring the dough together and then pat out into a rectangle. Fold the dough in ½ and turn it a quarter turn. Pat the dough down again, fold over and turn once more. Repeat this process 2 more times before leaving to rest under a tea towel for around 20 mins.
After the dough has rested, lightly dust the work surface and using a rolling pin, roll out the dough to around 3cm in thickness. Cut the scones out using a round cutter—I use one that is around 5cm in diameter. Place the scones onto the prepared baking sheets, cover with a tea towel and leave to rest for a further 15 mins.
Whisk the egg with a pinch of salt and glaze the scones, making sure not to let the egg drip down the sides. Repeat the glazing and then bake in a hot oven for around 15 mins, until the scones have risen and are golden.
Serve warm with clotted cream and jam.
Recipe: Beca Lyne-Pirkis