No tea tray would be complete without these delicate, flaky tea scones. Serve with your favourite jam and some clotted cream (available in the refrigerated section of the supermarket).
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 ½ tsp baking powder
- ½ tsp EACH baking soda and salt
- ½ cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- Line a large baking sheet with parchment paper or dust with flour; set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Gently rub in butter with cool hands until crumbly. In a separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with a fork to make a soft ragged dough.
- With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Using your hands, form into a ball and flatten it to form a circle measuring 5-inches round x ¾ inch thick. Transfer the flattened disc to a prepared baking sheet. Cut the circle of dough into 8 wedges. Using a metal spatula, move the wedges around the pan to allow about 1-inch of space between each. You can also use a 2-inch biscuit cutter and cut individual biscuits from the dough. Place on baking sheet as directed.
- Bake in centre of 400° F oven until golden, 18 to 20 minutes. Transfer to a rack; let cool. (Make ahead: Up to 1 day or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)