Kitchen Daily Editors

What's This?
Serving size 12
Prep Time
Total Time



8 oz self-rising flour3 oz soft butter, cut into small cubes½ tsp baking powder2 Tbsp buttermilk or milk1 ½ oz caster sugar1 medium free-range egg, beaten


Preheat the oven to 425ºF.

Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the center.

Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle. Do not overwork the dough or it will become tough.

Turn out the dough on to a very lightly floured surface and gently roll out until 1-inch thick.

Cut into rounds using a 2-inch cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.


To Serve

homemade jam or lemon curd
clotted or whipped double cream


Top with homemade jam and clotted cream.

Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012

Tags: Brunch, Vegetarian, Dairy, British, Easy, Baking, Baby Shower, Bridal Shower

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