scones, with home made jam and butter or cream, make them for breakfast in the weekend
 photo: mikkel vang

225 g all purpose flour

3 tsp baking powder

pinch of salt

55 g butter, in small lumps

25 g sugar

150 ml buttermilk

1 free-range egg, beaten

preheat the oven to 220 ºC. 

grease a baking sheet. 

sift the flour, baking powder, salt and sugar into a large mixing bowl and rub in the butter. 

add the buttermilk and knead to a soft dough, shape the dough into a round with your hands and place on a lightly floured surface. 

use a rolling pin and roll out the dough until about 2,5 cm thick.

use a 5 cm wide cutter or a small glass to stamp out rounds and place them on the baking sheet.

brush the scones with the beaten egg and bake for 12-15 minutes until risen and golden.

let the scones cool on a wire rack and serve with butter, cream and good jam.

they don't keep very well, eat them all or pop them in the freezer.