Devon Scones
I make these without sugar. If eating with Jam & Cream you don't notice the missing sugar.
Devon Scones
I make these without sugar. If eating with Jam & Cream you don't notice the missing sugar.
Open in Cookpad AppSteps
- 1
Heat oven 200°fan
- 2
Rebub in the butter/marg into the self-raising flour and baking powder with hands to make fine breadcrumbs
- 3
Beat eggs and buttermilk together. I use a jug or something with a lip to allow you to pour the mixture.
- 4
Pour the egg mixture into the flour mixture a little at a time and mix as you do. Don't scrap the egg mixture out, leave a little for later brushing the scones before they are cooked.
- 5
The mixture will be quite sticky. Being sticky helps them rise better so try not to add to much flour to handle the mixture. Add a tiny amount of flour to a board to roll out the dough to about 3/4"thickness. I use a 2 1/5" cutter. Cut as many as possible then collect the bits left,draw together and roll out, cut more and repeat until ⁰no dough left. I get about 13. Place on a lined baking sheet.
- 6
Brush top only of each scone with the remains of the milk and egg mixture. Try not to let it go down the sides as this will stop the rising.
- 7
Bake in oven on middle shelf for 10-15mins.
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