Prep: 15 minutes
Cook: 15-20 minutes
Makes: 8 scones
- 250g Wholemeal flour
- 250g White flour, plus extra for dusting
- Small pinch of salt
- 25g baking powder
- 100g butter
- 50g sugar
- 150g buttermilk
- 2 medium eggs + 1 beaten egg for glazing
Preheat the oven to 220oC, gas mark 7.
Tip both the flours into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine breadcrumbs. Stir in the sugar.
Put the buttermilk into a jug with the 2 eggs. Beat with a fork to break up the egg.
Make a well in the dry mix, then add the liquid and mix to a dough with your hands. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Roll the dough out.
Take a 7cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat. At some point you’ll probably need to press what’s left of the dough back into a round to cut out another few to make 8 scones in total. Brush the tops with beaten egg, then carefully place onto a baking tray.
Bake for 15-20 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool.
Defrost, then put in a low oven (about 160oC, gas mark 3) for a few minutes to refresh.