Lunchbox Scones
MMakes: 12 (depending on size)
Ingredients
- 225g self-raising flour, plus extra for dusting
- Pinch of fine sea salt
- Pinch of baking powder
- 40g caster sugar, plus a little for the tops
- 75g butter, diced
- 1 egg, lightly beaten
- 3 tbsp buttermilk, plus extra for brushing
Method
- Heat the oven to 220°C and line a baking tray.
- Sift the flour, salt and baking powder into a bowl and stir in the sugar.
- Rub in the diced butter with your fingertips until the mixture resembles fine breadcrumbs.
- Mix the egg with the buttermilk. Make a well in the dry ingredients and gently combine until a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it to about 2.5cm thick.
- Cut into rounds or triangles, re-forming the trimmings gently so the dough is not overworked.
- Arrange on the tray, brush with a little buttermilk and sprinkle lightly with sugar.
- Bake for 10–12 minutes until risen and golden.
Neven’s Tip: Add 50g sultanas to the recipe to create a fruity scone.
