The perfect scone recipe: tips and tricks for fluffy delights

350g self-raising flour, plus more for dusting

1 tsp baking powder

1/4 tsp salt

85g unsalted butter, cut into cubes

3 tbs castor sugar

175ml Amasi or buttermilk

1 tsp vanilla essence

beaten egg, to glaze

Method

Heat the oven to 220C. Whisk the self-raising flour into a large bowl with ¼ tsp salt and the baking powder. Add the butter and rub it in with your fingers until the mix looks like fine crumbs. Stir in the castor sugar.

Make a well in the dry mix, then add the buttermilk and combine it quickly with a spoon. Sprinkle some flour onto your work surface and tip the dough out.

Fold the dough over 2 to 3 times until it is a little smoother. Shape into a disc. Take a 5cm cutter and dip it into some flour. Cut out the scones and place them on a baking tray. Brush the tops with a beaten egg and bake for 10 minutes until risen and golden on the top.

Eat just warm with butter or cheese or like my family prefers, generously topped with jam and cream.

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