Preparation time 40 minutes
Serves 7 small onesIngredients
240g self-raising flour
½ tsp salt
25g caster sugar
4 tbp buttermilk
50g butter, at room temperature
1 egg yolk for the glazing Preparation method
1. Preheat the oven to 170 c
2.Put the flour, the sugar, the salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the milk and the buttermilk to the dry ingredients, stirring it in until you have soft slightly sticky dough. Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick. Use a 4cm in fluted cutter to stamp out the scones. Gently gather the trimmings together and pat out again to cut more scones. Arrange the scones on the greased baking trays and brush the tops with the egg yolk.
3. Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool. To serve, cut each scone in half and top with clotted cream ,lemon curd and dried borage flowers.