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
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.