These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results
Ingredients
- 350g self-raising flour
- ½ tsp bicarbonate of soda
- a good pinch of salt
- 85g butter
- 284ml carton buttermilk
Method
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Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
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Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
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Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.