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8
quarters or 12–24 depending on thickness and cutter sizeEasy
Published 2003
There are three ways of rising this scone, the most traditional is with buttermilk and soda. This gives the most moist, airy texture. The other methods make a drier scone.
Grease and flour baking tins or use silicone paper.
Sift the flour and raising agent into a bowl and rub in the butter or blend in a blender. Make a well in the centre and ad