On TV Tonight
- 20:00 - Jamie's American Road Trip - Georgia to Florida
- 21:00 - James Martin's United Cakes of America - Connecticut
- 21:30 - James Martin's United Cakes of America - Connecticut Part II
- Prep time:
- 25 min
- Cook time:
- 15 min
- makes 10-12
Rachel Allen shares a recipe using light Italian flour for a twist on this classic teatime treat
Method1. Preheat the oven to 220C/gas 7.
2. Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the sugar and mix well.
3. Set aside about a third of the beaten egg and combine the rest with the buttermilk, then add to the flour mixture and mix briefly to combine into a moist dough. Place on a lightly floured work surface and knead ever so slightly to bring together, then press or roll out to a thickness of 2cm.
4. Using a 6cm round cutter, cut out approximately 12 scones and place on a floured baking tray.
5. Add about a teaspoon or so of buttermilk to the remainder of the beaten egg to make an egg wash. Brush the scones with the egg wash (and dip the tops in sugar if you wish) and bake in the oven for 10–12 minutes or until golden brown on top. Serve while hot.
Adapted from Rachel Allen, Bake (Collins)
- 500 g light Italian or plain flour, plus extra for dusting
- 1 heaped tsp bicarbonate of soda
- 2 heaped tsp cream of tartar
- 1 tsp sea salt
- 125 g chilled unsalted butter, cubed
- 25 g caster sugar
- 1 egg, beaten
- 275 ml buttermilk or milk, plus extra for the egg wash
- 50 g caster or granulated sugar, (optional)