Hebridean Baker - Cathy Bhàn’s Island Scones

About

Cathy Bhàn’s Island Scones

Makes 4

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Ingredients

225g (8oz) plain flour, plus extra for dusting

½ tsp bicarbonate of soda

1 teaspoon cream of tartar

30g (1oz) cold butter, cubed

2 teaspoons golden syrup

1 large egg

60ml (¼ cup) buttermilk

Pinch of salt

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Method

Preheat the oven to 200°C fan (425°F).

Sieve the flour, salt, bicarbonate of soda and cream of tartar into a large mixing bowl. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.

Add the golden syrup, egg and buttermilk, and combine together gently; I use a cutlery knife for this.

Scatter some flour onto the work surface and tip the dough out, then fold the dough over 2 to 3 times until it’s a little smoother. Pat into a round shape about 5cm (2”) deep. Slice into four.

Scatter some more flour on a baking sheet lined with parchment and place the scones closely together.

Bake for 12 minutes. Cool slightly on a wire rack and serve warm. Perfect with butter and jam!