Buttermilk Scones

Happily, I'm quickly realising that part of the joy of trying new recipes and wanting to bake more is that leftover ingredients make a great excuse to just, bake something else! There was some buttermilk left over from the egg-free cupcakes, resulting in these scones coming into existence. Best eaten within 24hrs (or preferably still warm. Photo is with lemon curd and vanilla ice cream). The following recipe makes just two scones, but is easily scaleable:

• Heat oven to 220oC
• Rub 25g butter into 75g self raising flour to get breadcrumbs (or pulse in a food processor)
• Mix in 20g golden caster sugar
• Mix in about 3tbsp buttermilk until you get a workable, soft-but-not-wet dough; then bring together with hands
• On a floured surface, roughly press out to 1 inch thickness and mould into desired shape (no need for rolling pins/cookie cutters unless you really want to...
• Brush with buttermilk and bake for 10-12mins, until well-risen and golden on top

Variations: I made this batch with 1tsp cinnamon and four chopped dates, but the basic mix would work well with pretty much anything I reckon. For example: blueberries; raisins; choc chips; orange/lemon zest etc. etc. Or try savoury alternatives like grated cheese & onion; olive & feta... Use your imagination ;) .