There was always a batch of scones waiting for him — still warm, always fresh. Grandma Rose had her own way with them too: a slight sour twist through the cream, left to sit a little longer than most recipes call for. It’s a small detail, but it’s the one David remembers most — the smell of her kitchen, the wait that never felt long enough, and the taste of those scones, which still takes him straight back.
This is her scone recipe, exactly as she made it.
Makes 8-10 scones
INGREDIENTS
475g self-raising flour
1 tsp baking powder
Pinch of sea salt
75g caster sugar
175g unsalted butter, cold and cubed
175ml buttermilk
1 tsp vanilla extract
Egg or milk, for brushing
METHOD
1. Preheat the oven to 220°C (200°C fan) and place a large tray inside to heat up with it.
2. In a large bowl, combine the flour, baking powder, salt, sugar and butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the buttermilk and vanilla and mix as little as possible — just enough to bring the dough together. A spatula, finished by hand, works well.
4. Turn the dough out onto a floured surface and press down gently to a thickness of 3-4cm.
5. Cut with a floured cutter — press straight down, no twisting — to make 8-10 scones. Place them on the heated tray as you go.
6. Brush the tops with egg or milk, then bake for 12-15 minutes until golden.
7. Leave to cool for 15-20 minutes. Best enjoyed warm, though they’ll hold just as well once fully cooled.
Notes: Best eaten the day they’re baked, though they’ll keep well for a couple of days after. To keep them longer, freeze once baked and they’ll last for months — thaw and warm through before serving.
