These tear and share scones are easier than regular ones - no rolling and cutting - simply shape them, slice them and cook them which makes them great for little chefs
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- 325 g self raising flour
- 40 g golden caster sugar
- ¼ tsp salt
- 75 g butter
- 284 ml pot buttermilk
- clotted cream and/or jam to serve
Pre-heat the oven to 220C/200C Fan/gas 7 and lightly grease or put baking paper on to a large baking tray
Mix the flour and butter
Measure the flour, and salt into a small bowl and then tip into a large mixing bowl.
Measure the butter, chop into little pieces and add to your mixing bowl.
Rub the butter and flour together between their fingers until you have a breadcrumb type texture. Don’t mix it too much and you’ll keep your scones light and fluffy.
Make the scones
Tip the scone mixture on to a lightly dusted work surface and knead a few times just to get rid of the cracks. Shape it into a round and put on your baking tray.
Pat the dough gently with your hands until its about 20cm across. Cut it into eight wedges and very gently prise them apart.
Bake for 12-15 minutes until risen and golden.
Cool on a wire rack.
It’s best served fresh on the day of baking with clotted cream and/or jam.
Try not to mix it too much or the scones may become tough. It’s best served fresh on the day of baking with clotted cream and/or jam.