Nadia Sawalha’s Royal Scones
Is there anything more British than a cream tea? We think not. Thanks Nadia Sawalha for the recipe!
Makes 4 scones
- 350g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 90g butter, cubed
- 2 tbsp caster sugar
- 175ml buttermilk
- 1 egg, whisked To serve
- Lashings of jam and cream
Heat the oven to 200C/ gas mark 6
Put the flour, baking powder and salt into a bowl and give it a mix. Add the butter and rub it in until you end up with a breadcrumb like mixture. Then add the sugar.
Pour in the milk and stir in quickly with a metal knife. Add a bit more flour if it is too wet. Flour a suitable surface and shape into a 4cm deep square.
Using a 6cm cutter, cut out four scones. Put them onto a baking tray and brush with a beaten egg. Bake for around 10 minutes.
Allow to cool before topping with jam and cream.