Warm, buttered scones, spread with plenty of jam and topped with clotted cream, is everyone's idea of a Scottish cream tea. If buttermilk is not available, use fresh milk with a half teaspoon of lemon juice.
Ingredients
225 plain flour
1 + 5 ml. spoon bicarbonate of soda
1 + 5 ml spoon cream of tartar
25 g. butter
150 ml buttermilk
Method
Sift the flour with the bicarbonate of soda and cream of tartar into a mixing bowl. Rub in the butter. Make a well in the centre of the flour and pour in the buttermilk, mixing quickly to a soft dough with a palette knife.
Turn the dough onto a floured board and knead lightly until smooth. Roll until approx. 1.75 cm. thick. Stamp out into approx. 12 rounds with a 5 cm. pastry cutter. Leave to stand for 15 minutes before baking.
Put the rounds on a heated greased baking sheet and bake in a hot oven (220ºC) for about 10 minutes or until the scones are well-risen and golden. Transfer to a wire rack to cool slightly. Serve warm. (Recipe care of Mark's and Spencer's "Cookery Book".......
And if you are in Edinburgh, try out Forsyth's tea room, where you can try out a lot more things apart from scones...
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