Scones

If I do say so myself, I make a pretty good scone. As with all things simple, there are rules to follow:
1) always use Marry Berry's recipe! (see below)
2) Substitute buttermilk for ordinary milk in Mary's recipe (see - broken a rule already)
3) keep the mixture moist and sticky
4) handle the dough as little as possible
5) don't roll the dough, rather, pat it out with your hand, which doesn't compress it and force out that lovely air

This recipe makes loads of scones - I got 26 out of today's batch, and they are all in the freezer for next weekend.

675g SR flour plus 3 rounded teaspoons baking powder
120g butter, diced
75g caster sugar
3 eggs
300ml buttermilk (or ordinary milk)

I blitz the flour and butter in a food processor, then add the sugar and the eggs, beaten with the buttermilk. Hold back a couple of tablespoons of the eggy buttermilk to brush on the top. Blend again then tip onto a floured worksurface. Pat out with floured hands to about an inch thickness. Stamp out rounds (don't twist the cutter) then place on floured baking sheets, brush with the left-over egg mix, and bake in a HOT (200 degrees) oven for 10-12 minutes. Eat the same day, or freeze. Perfect!
Post script: a week later, Sunday, and these have gone down a storm at a Charity Coffee Morning, with clotted cream and jams - see picture at top