This great recipe includes simple ingredients from Shipley Health Store using cream, self raising flour, raw cane sugar and a pinch of salt. All organic and a real treat with our loose earl grey tea, sugar free jam and butter.
450g Doves Farm organic self raising flour
85g raw cane sugar
Pinch of salt
500ml thick organic cream from Gazegill farm
With an electric hand mixer mix the cream until the buttermilk separates from the butter (approx 8 minutes).
Heat oven to 220c or 200 fan.
Set aside the butter from the buttermilk.
Measure 284 ml of buttermilk and 100g of butter.
Mix sugar with the flour and add the flour (sifted) and pich of salt then gradually pour in the buttermilk, mixing to a thick dough. Don't overmix the dough.
Turn out on a floured board and cut out the scones 4cm thick with a 6-7 cm wide scone cutter.
Use left over buttermilk to glaze the scones.
Bake scones until cooked for 10-12 minutes.