1 - Add flour, salt & butter to a bowl, rub the butter into the mixture until it looks like breadcrumbs, then add the sugar.
2- Beat the egg and 2tbs of the buttermilk in a separate jug and gradually mix this into the bowl. Work the dough until it starts coming together, then finish mixing by hand. You can add extra flour if too sticky, or extra buttermilk if it is too dry.
2 - Roll the dough on a floured surface and roll to at least 1 inch thickness. Cut into rounds with your pastry cutter and place on baking tray. Brush the tops with a little buttermilk and place in the oven
at gas 7 until golden brown (have a peek at 10mins).
Remove from the oven and leave to cool on a rack.
Serve with lots of jam - strawberry or raspberry are delicious and clotted or whipped cream.
|Golden Caster Sugar||1 ½oz|
|Butter - Soft||3oz|
|Self Raising Flour||8oz|
|Freerange Egg - Beaten||1 Large|
Back in 1957, research chemist William Mitchell patented Pop Rocks. And, in 1975 to the amazement of the public, this fizzing, popping and mouth-tingling sensation was introduced in the States. After ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.