We were on location for a photo shoot when my friend, Mia pulled out the MOST divine scones I've ever tasted in my life. Fresh out of the oven, fluffy, buttery, melt in your mouth goodness with a nice crust. It was almost impossible to concentrate on work when all I could think of was scarfing down a scone or two, smothered in clotted cream and jam (jelly to my American friends).
They were better than the ones I had at The Wolseley. Like any Instagram addict, I was standing on a chair when guests popped by, gaping at the sight of me holding my smartphone over a scone. I mumbled some feeble excuse about doing a "photo shoot" (of my scone, not the interior of the property as I was hired to do). I begged for the recipe and thankfully, Mia obliged. Here it is:
Buttermilk Scones (adapted from Delia Smith's recipe)
2-3 tablespoons buttermilk (extra for baking)
225g self raising flour (extra for dusting)
pinch of salt
40g golden caster sugar
1 large egg, beaten
1. Heat oven to gas 7/ 220˚C.
2. Sift flour and salt in bowl. Rub butter into the mixture until it resembles breadcrumbs.
3. Add sugar into the mixture.
4. Beat the eggs and buttermilk together and add to the dough with a palette knife. Finish it off with your hands. It should be smooth, not sticky. Add a tablespoon of buttermilk (at a time) if the dough is too dry.
5. Form the dough into a ball and tip it lightly onto a lightly floured surface.
6. Roll into a circle of at least 1 inch thick (2.5cm). Cut out the dough using a cookie cutter and give it a sharp tap to push the scone out.
7. Carry on until you've used all the dough.
8. Place the scones on a baking tray. Brush them lightly with buttermilk and dust with a little flour.
9. Bake on top shelf in the oven for 10-12 minutes or until well risen and golden brown.
10. Serve with clotted cream and jam.