Instructions

1. Preheat oven to 190°C/170°C fan/ Gas 5 /375°F and line a tray with parchment paper.
2. In a medium sized bowl add the flour, sugar and salt.
3. To this add the cold diced butter and with your fingertips, rub together until mixture looks like breadcrumbs.
4. To this add the egg and buttermilk then lightly mix together.
5. Once a soft dough is reached, turn out onto a floured work surface and bring together to form a dough. Try not to over mix at this point, just a few turns and pressing the mixture together is all you need.
6. Use a rolling pin to roll out so the mix is roughly 3.5cm (1.5 inches) thick.
7. Dip a 5cm round scone cutter in flour and cut out 12 scones, trying to use as much of the dough as possible. Place these scones on a lined baking tray and egg wash the top.
8. Bake in pre-heated oven for 20 minutes. Once baked, leave to cool on a wire rack before serving.
9. TIP: You can add 60g of dried fruit to this recipe to change up the flavour. These scones do spread during baking so if you are using a small tray, to avoid them sticking together divide the scones on to two trays