Homemade scones

Method

1. Line two flat baking trays with parchment and preheat your oven to 200ºC/gas mark 6.

2. Cut the cold butter into small cubes and place it back into the fridge as you prepare the other ingredients.

3. Sieve the flour, baking soda and cream of tartar together into a large bowl. Stir in the salt and sugar.

4. Crack the eggs into a mixing jug and whisk them lightly with a fork to combine the yolks and whites. Pour in enough buttermilk so you have 300mls in total. That is 300mls of the eggs and buttermilk combined.

5. Rub the cold butter into the dry ingredients until it looks like rough breadcrumbs. Stir in the egg mixture with a fork until the mixtures come together. Use your hands to bring the dough together fully.

6. Turn the dough onto a floured surface and pat it down to about an inch and a half thickness. Cut about fourteen scones with a round cutter. Place them onto the baking tray with a little distance between each one.

7. If you like you can brush the top of each scone with some beaten egg to give a glossy finish. Alternatively, you can sift a light dusting of flour on the top before baking.

8. Bake for about 20 minutes until the tops are golden.

9. Once cool enough to handle place them onto a wire rack to cool completely.