These are as light as you dare! See the recipe......
This will make 6 to 8 scones using a 7 cm cookie cutter.
250g flour + some for dusting
30g sugar (more if you like but think of all the jam going on!)
1 level table spoon of baking powder
1/2 teaspoon salt
60 to 100 ml of buttermilk
(Yes, if you are brave, you put more in, it's hard to work with if it's wetter, but they will rise more.
Try adding more the second time you make them, they will still be good!)
Strawberry jam and very thick cream to serve
In a large bowl, mix together sieved flour, sugar and baking powder. Rub in the butter, but not overly as you want it to be a little flaky. There still should be little clumps of elongated pieces of butter visible (if you can). If you are not sure, just mix all the way until it resembles sand - it will still taste good!
Make a well in the middle of the mixture. Add the eggs (breaking them into a little bowl to check if they are fresh), then add the buttermilk mixing the two and incorporating the flour mix as you turn. As, it will be moist, add a little flour to the outside so as to form a ball of dough. If it is too wet, add some flour and mix again (but lightly). Place the ball on a well floured surface. Press down into a disc 4 cm high with your hand (roll if unsure), cut the scones out with your cookie cutter and dust with flour then remove the excess. Place them straight onto a baking sheet.
Bake in a 200°c/400°f for around 18 to 25 minutes. They will be brown underneath because of the butter (but not burnt). Check after 15 minutes. You could glaze them with egg or milk, but I like to just flip them to colour them for the last 2 or 3 minutes.
Tea is good but Pimm's or Champagne is a real treat!!