Easy Irish Buttermilk Scones

Ingredients

• 2 3/4 cups self-raising flour
• 2 tsp baking powder
• 3 tbsp sugar
• 1/2 tsp sea salt flakes
• 70 g unsalted butter
• 250 ml buttermilk + 1 extra tbsp to brush the top of scones
• 1 tbsp honey

Instructions

1. 1

   In a large mixing bowl, combine all the dry ingredients. Give them a good whisk in order to remove any lumps and aerate the flour.

2. 2

   Add the chopped butter pieces. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.

3. 3

   In a small bowl, combine the buttermilk and honey. Give them a quick mix with a fork to combine. In the dry mixture bowl, make a well in the center and pour the buttermilk mixture into the well. Using a wooden spoon, gently combine the wet ingredients into the flour, being careful not to overwork the dough. It should come together into a rough, scraggy, soft dough.

4. 4

   Pop the dough into a lightly floured work surface and with a rolling pin, lightly roll the dough out to be about 3cm thick. Using the scone cutter, cut scones out of the dough and place them onto a prepared baking sheet a couple of centimeters apart from each other. When all the scones are cut out, leave to rest on the bench for 10 minutes.

5. 5

   While the scones are resting, preheat the oven to 210 degrees Celsius.

6. 6

   Brush the top of the scones with a little extra buttermilk. Bake in a preheated oven for 15-18 minutes or until golden brown. Turn onto a wire cooling rack to cool

7. 7

   Serve warm scones with lashings of jam and double cream.