Tracee

Buttermilk Scones
8 ounces self-raising flour (preferably self-raising soda bread flour)
1 pinch salt
1 ounce butter or hard margarine
1 egg, beaten
5 fluid ounces buttermilk
eggs or milk, to glaze
cinnamon sugar, to dust
Cheese and Herb Scones
1 teaspoon dry mustard
2 ounces cheese, grated
2 tablespoons fresh herbs, chopped (basil or whatever you like)


Preheat oven to 450°F (gas mark 8).
Sift flour with salt and rub in butter or margarine.
For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
Make a well in the centre and pour in the egg and most of the buttermilk.
Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
Turn out onto a floured surface and roll out lightly until 1" thick.
Working quickly, cut into 2" rounds.
Glaze with egg or milk and set on a floured baking sheet.
Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
Bake for 15-20 minutes until light brown.

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Trace

http://www.handycraft.i8.com