Buttermilk Scones

For the buttermilk scones, sift flour, salt and baking powder into a bowl. Add the butter and knead the mixture into small crumbs. Add the buttermilk and mix with a palette knife to form a soft, not too sticky dough. Transfer to a lightly floured work surface, knead again briefly and form into a dough round about 2 cm thick.

Cut out circles with a ramekin (6 cm diameter) and place them on a baking sheet lightly buttered, making sure they are sufficiently spaced apart. Brush with beaten egg and bake for about 12-15 minutes until golden brown. Cool on a wire rack and serve with jam and the buttermilk scones with plenty of clotted cream (alternatively double cream).

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