These scones paired with a small round of goat cheese topped with edible flowers makes for a delicious summer afternoon treat.
Makes 12 servings
3⅓ cups (400 g) all-purpose flour
2 teaspoons (10 ml) baking soda
2 teaspoons (10 ml) cream of tartar
2 teaspoons (10 ml) sugar
6 tablespoons (90 g) butter
1¼ cups (300 ml) buttermilk
1 egg, beaten
Preheat the oven to 425°F/218°C.
Add the flour into a bowl with the baking soda, cream of tartar, and sugar. Cut the butter into pieces and drop them into the flour until the flour and butter are a crumbly mixture. Add the buttermilk and mix to form a dough.
Place dough on a lightly floured surface. Pat the dough into a 1½ - 2 inch (3.8 cm - 5 cm) thickness. Cut out 2-inch (5 cm) scones with a biscuit cutter. Reshape extra dough and continue cutting scones until dough is finished.
Arrange the scones fairly close together on a parchment lined baking sheet, and brush with beaten egg.
Bake for 15 – 20 minutes until lightly browned on the bottom. Cool and serve.