Ingredients:

  • 2 ¾ cups (350 g) sifted self-rising flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon (3 g) fine sea salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into ½-inch cubes
  • 1 cup (240 ml) cold buttermilk
  • 1 large egg, lightly beaten (for glaze)
  • 1 tablespoon (15 ml) whole milk (for glaze)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the self-rising flour, sugar, and salt.
  3. Add the cold butter cubes to the dry ingredients. Quickly cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces remaining. Work quickly to keep the butter cold.
  4. Create a well in the center of the mixture and pour in the cold buttermilk all at once.
  5. Use a butter knife or spatula to gently bring the mixture together until a shaggy dough forms. Stop mixing immediately when no dry streaks of flour remain (do not overmix).
  6. Turn the dough out onto a lightly floured surface. Fold the dough over itself 4–5 times, just enough to bring it together into a cohesive, rough rectangle, but do not knead it smooth.
  7. Pat or lightly roll the dough to approximately ¾-inch (2 cm) thickness. Dip the scone cutter in flour, then press straight down through the dough. Do not twist the cutter.
  8. Place the cut scones close together on the prepared baking tray (about ½ inch apart). Whisk the egg and milk for the wash and brush the tops of the scones lightly, avoiding dripping the wash down the sides. Place the tray in the freezer or refrigerator for 15 minutes.
  9. Bake the chilled scones for 12–15 minutes, or until they have risen substantially and are light golden brown on top.
  10. Transfer the hot scones to a wire rack. They are best served warm shortly after baking, traditionally with clotted cream and jam.