Rosemary's Perfect Scones

Scone
Scone

Step 1

Preheat the oven to Fan 220°C/Gas mark 7 / 425°F and place your baking tray in the oven to get hot.

Step 2

Mix the flour and sugar in a large bowl and rub in the butter until the mixture resembles breadcrumbs.

Step 3

Stir in the baking powder and make a well in the middle. Pour in the buttermilk and milk to produce a very soft consistency and mix it all gently together, drawing the flour mixture as you go.

Step 4

Flour the worktop lightly and tip the dough onto it. Pat the dough down, just until about 2cm thick. Using a sharpened knife, cut 12 squares from the dough.

Step 4

Take the baking tray from the oven and dust lightly with flour. Now set the scones onto the hot tray and glaze just the tops of the scones with the egg yolk, then bake for 15 minutes, until the tops are deeply golden, and the bases are just browned. Transfer them onto a cooling rack and allow to cool, serve with lashing of clotted cream and jam.