These are great made in small batches and kept as a quick and easy snack in a Tupperware box in the fridge. They also freeze easily and can be made savoury or sweet. For me the scones made with buttermilk are much softer and tastier but you can substitute this for full fat cow’s milk. You can also replace the scones with a strong cheddar cheese and make a tasty savoury treat.
Makes 24 mini scones
- 450g self-raising flour
- 2 teaspoons of baking powder
- 75g of butter, cubed
- 100g of sultanas
- 2 large eggs, beaten
- 284ml carton of buttermilk
Preheat the oven to 220C/200C fan/gas 7.
Line a baking tray with baking paper.
Mix the flour and baking powder into a bowl. Add the butter and rub with your fingertips until the mixture looks like breadcrumbs.
In a separate bowl mix the beaten eggs and buttermilk together. Pour all but 1 tablespoon into the flour mixture and lightly mix together until combined. The dough will be more moist than a bread dough.
Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 3cm thick. Cut with a small scone cutter to make 24 bite sized delights or make 12 normal sized scones with a medium sized cutter.
Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.
Bake in the centre of the preheated oven for 12 minutes until risen and lightly golden.