Quintessentially British, the scone is a favourite afternoon snack, served with a lovely jam and Cornish clotted cream. But the debate for pronouncing it continues.. Is it scone as in stone, or scone as in gone? This is where the British people divide. Me, I’m a ‘scone as in gone’ girl.
Did you know the original scone was so large and flat that it was the size of a plate, and it was served by being cut into triangles? No I didn’t either. Oh the wonders of the internet. Nowadays scones are individually sized, but that doesn’t stop me for going for seconds (or thirds..).
This version of the well-loved scone has tiny poppy seeds in them, which give a distinctive nutty flavour. For a different excuse to eat these scones (as if we needed one), try it with a big bowl of warming soup.
- 450g plain flour, plus extra for dusting
- 1 Tsp. salt
- 1/2 Tsp. bicarbonate of soda
- 25g poppy seeds
- 400ml buttermilk
Preheat the oven to 230C and line a baking sheet with parchment.
Sift the flour, salt and bicarb into a large bowl and stir in the poppy seeds. Make a well in the centre and pour in the buttermilk. Using a wooden spoon, stir the mixture until fully combined – the dough should be soft but not sticky. If it’s sticky you can always add more flour.
Turn the dough out onto a floured surface and bring into a ball – DO NOT KNEAD IT. If you knead it, it’ll become tough and nasty. Flatten it to about 3cm thick then cut out circles to make the scones.
Bake for 12-15 minutes. When they are cooked they should sound hollow when tapped on the base. Enjoy warm so the butter melts!