Proper Buttermilk Scones

Name: Proper Buttermilk Scones
Yield: 10
Ingredients: 350g self-raising flour; 1 tsp baking powder; Pinch of salt; 85g cold butter, cubed; 3 tbsp caster sugar; 175ml buttermilk; 1 tsp vanilla extract; 1 egg, beaten, to glaze

Tall, crumbly and best eaten warm with jam and clotted cream. Whichever goes first is your business.

Prep: 15 mins
Cook: 12 mins
Serves: 10
Difficulty: Easy

Method

Heat the oven to 220°C / 200°C fan / gas 7 and put a baking tray in to warm.
Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs. Stir in the sugar.
Warm the buttermilk and vanilla for 20 seconds, then pour into the flour and mix quickly with a knife to a soft dough.
Tip onto a floured surface, pat to 4cm thick and stamp out rounds with a 5cm cutter. Do not twist the cutter.
Brush the tops with egg, place on the hot tray and bake for 10 to 12 minutes until risen and golden.