Sweet Scones

• 1 lb plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 teaspoon salt
• 4 1/2 oz. cold butter, cut into little cubes
• 1 beaten egg (medium size)
• 1 oz caster sugar (fine sugar)
• 9 fl. oz . buttermilk or milk, (plus a little extra for the glaze)
• 2 oz. sugar (for sprinkling on top)
• Cookie Cutter / scone cutter

1.  Preheat your oven to 220 Celcius / 425 Farenheit

2.  Sieve all the dry ingredients, except the sugar,  into a large mixing bowl.  Using your finger tips rub in the cubed butter until the mixture looks like breadcrumbs.  Add in the sugar.

3.  Add about 2/3 of the egg to the buttermilk or milk, then add the liquid to the flour mix & mix briefly but gently to combine.  Do not overmix or you will end up with tough scones.

4.  Place the dough onto a lightly floured work surface and knead very gently, just enough to bring the dough together,  then roll out to a thickness of about 3/4 to 1 inch.

5.  Flour the cutter and press into the dough to cut out the scones.  Place them on a floured baking tray, spaced apart.  Add a little milk or buttermilk to the remaining egg and brush the top of each scone with this egg wash.  Dip the top of each scone into sugar and bake them in the oven for 10 – 12 minutes until golden brown on top.

6.  To serve, split the scones in half and place a dollop of freshly whipped cream on one side and strawberry jam on the other, enjoy!