These light and fluffy scones, developed for us by acclaimed blogger Englishmum.com, make use of a simple technique which sours the milk with lemon juice to make quick and fuss free, home-made buttermilk; now that’s the kind of cooking style we like!
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Englishmum.com‘s top-tip: Delicious served with clotted cream and lemon curd!
Juice of ½ lemon
225g self-raising flour
1tsp baking powder
Pinch of salt
25g caster sugar
2 tbsp Belvoir Elderflower Cordial
1 egg, beaten
1. Weigh out all the ingredients and line a large baking tray with baking paper. Preheat the oven to 220 C/gas 7 and make the quick buttermilk by adding the lemon juice to the milk. Stir and set aside.
2. Weigh out the flour, add the salt, then gently rub in the cold butter, using just your fingertips until the mixture resembles breadcrumbs.
3. Stir in the sugar. Add the elderflower cordial to the homemade buttermilk and pour just enough into the flour mixture to bring it together into a soft dough. You might not need it all.
4. Place the dough onto a floured work surface and press it down to about 2 cm depth, cut out the scones using a plain or fluted 7cm cutter – don’t twist the cutter or the scones won’t rise as well. Bring the remaining dough together gently again and cut out more until all the dough is used up.
5. Put the scones on the baking tray and brush with a little beaten egg. Bake for about 15 minutes until golden. For a final flourish, brush with some extra elderflower cordial and sprinkle with sugar while fresh out of the oven.