3 oz soft butter, cut into small cubes
½ tsp baking powder
2 Tbsp buttermilk or milk
1 ½ oz caster sugar
1 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.
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