Have not made scone for a long time, so try another recipe for Sunday's breakfast. Can't decide to make half or full recipe cos afraid that the kids may not eat it, still make full recipe cos too lazy to calculate the ingredients....luckily the kids like it and ate 2 each probably because its sweet...
350g/12oz self raising flour
85g/3 oz butter, cut into small pieces
about 175ml/6 fl oz buttermilk or natural low-fat yogurt
strawberry jam, butter to serve
1. Preheat the oven to 200°C/gas 6/fan oven 180°C. Mix together the flour and sugar in a bowl. Rub the butter in with your fingertips until mixture resembles fine breadcrumbs. Make a well in the centre of the ingredients and tip in the buttermilk, all in one go, then mix lightly to form a soft dough.
2. Tip the dough out on to a lightly floured surfaced and knead briefly. Press the dough out to a 2.5cm/1 in thickness, then stamp out 5 cm/2in rounds with a cutter. Gather up the trimmings, knead again briefly and stamp out more rounds.
3. Transfer the buttermilk scones to a baking sheet, spaced a little apart, and bake for 12-15 min until risen and lightly golden. Leave the scones to cool on a wire rack and serve with the jam and butter or desire spreads.