Juice of ½ lemon
225g self-raising flour
1tsp baking powder
Pinch of salt
25g caster sugar
2 tbsp Belvoir Elderflower Cordial
1 egg, beaten
1 Weigh out all the ingredients and line a large baking tray with baking paper. Preheat the oven to 220 C/gas 7 and make the quick buttermilk by adding the lemon juice to the milk. Stir and set aside.
2 Weigh out the flour, add the salt, then gently rub in the cold butter, using just your fingertips until the mixture resembles breadcrumbs.
3 Stir in the sugar. Add the elderflower cordial to the homemade buttermilk and pour just enough into the flour mixture to bring it together into a soft dough. You might not need it all.
4 Place the dough onto a floured work surface and press it down to about 2 cm depth, cut out the scones using a plain or fluted 7cm cutter – don’t twist the cutter or the scones won’t rise as well. Bring the remaining dough together gently again and cut out more until all the dough is used up.
5 Put the scones on the baking tray and brush with a little beaten egg. Bake for about 15 minutes until golden. For a final flourish, brush with some extra elderflower cordial and sprinkle with sugar while fresh out of the oven.
Recipe courtesy of Belvoir and English Mum