Ingredients
Method
Step-by-Step
- Preheat the oven to 230°C/450°F, or Gas Mark 8. Lightly flour a baking sheet so the scones can be transferred directly to it without sticking.
- Sift the flour, salt, and bicarbonate of soda into a large mixing bowl. Sifting distributes the raising agent evenly and helps keep the finished scones light.
- Make a well in the center and pour in most of the buttermilk. Mix quickly with a fork or your hand, adding the remaining buttermilk only as needed to create a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead or fold it very briefly, just enough to bring it together. Avoid working it more than necessary.
- Pat the dough to approximately 2–2.5 cm or 3/4–1 inch thick. Cut rounds with a floured cutter, or shape the dough into a round and cut it into wedges.
- Place the scones on the hot, lightly floured baking sheet and bake for 15–20 minutes. They are ready when risen, lightly browned, and hollow-sounding when the underside is tapped.
- Transfer the baked scones to a wire rack and cool briefly. Serve warm with butter, jam, or honey.
Notes
Add the buttermilk gradually because flour absorbs different amounts of liquid. Work quickly, avoid overmixing, and bake immediately in a fully preheated oven for the best lift.