The reasons I made these scones is two fold. First of all I needed a way in which to sample the rhubarb and ginger jam I had made (recipe coming soon), and secondly I realised that scones begin with 'S' which is the letter for this months alpha bakes.
These scones are very quick and easy to whip up and the result is a very light delicious scone. I will definitely be making them again.
makes 7 small scones, maybe 4 bigger ones, easily doubled
110g self raising flour
25g cold butter, cubed
20g caster sugar
1/2 tsp vanilla (extract or paste)
Preheat the oven to 220C/200C FAN. Rub the butter into the flour until it resembles breadcrumbs and then stir in the sugar. Mix the buttermilk and vanilla together and add to the bowl. Bring the dough together, starting with a fork and moving onto your hands.
Lightly flour a work surface and pat the dough out to ~3cm thick. Stamp out rounds. Re pat the dough trimmings and stamp out the rest.
Place the scones on a baking sheet and if you wish glaze with buttermilk, or an egg-wash Bake in the preheated oven for 10 minutes util golden. Transfer to a wire rack to cool.
Enjoy smothered with jam and cream!