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The Ultimate Scone



Heat the oven to 220*C (425*F) Tip the flour into a mixing bowl with the salt.
Shoot in the butter,then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go.
Stir in the sugar.
Measure the buttermilk, then mix in the milk to slacken it.
Make a bit of a well in the middle of the flour mixture, then pour in most of this buttermilk mixture, holding some back just in case it's not needed.
Gently work the mixture together with a knife, until it forms a soft, almost sticky, dough.
Work in any loose dry bits of the mixture with the rest of the buttermilk.
Don't overwork at this point or you will toughen the dough.
Lift out the dough and knead gently 3 to 4 times to get rid of any cracks.
Pat the dough gently to a thickness of no more than 1 inch.
Dip a round fluted cutter into bowl of flour and cut out the scones by pusing down quickly and firmly on the cutter with the palm of you hand.
Don't twist it.
Gather the trimmings, pat lightly and cut into more scones.
Place onto a baking sheet and sift over a light dusting of flour or glaze with some milk if you wish.
Bake for 10 to 12 minutes until risen and golden.
Cool on a wire rack, uncovered if you prefer crisp tops, covered loosely if you prefer soft ones.
Serve with strawberry jam and a generous mound of clotted cream.