Adding baking powder to these scones will make them very light indeed but you have to eat them on the day you make them. Scones are traditionally served for afternoon tea with clotted cream and jam. Replace the clotted cream with mascarpone if you cannot find it.
Makes 8-10, Prep: 10 minutes, Cook: 12 minutes
225g self-raising flour
¼ tsp baking powder
a pinch of salt
2 lemongrass stalks
75g softened butter
1 large egg
2-3 tbsp buttermilk
clotted cream and peach or apricot jam, to serve
- Preheat the oven to 220°C/gas mark 7. Lightly oil a baking sheet.
- Sieve the flour, baking powder and salt into the mixer bowl.
- Remove the tough outer leaves of the lemongrass and finely chop the rest. Blitz in a coffee mill with the sugar. Add to the bowl with the butter and mix with the flat beater on speed 2 until the mixture resembles breadcrumbs. Continue to mix on speed 2, gradually adding the egg and just enough buttermilk until the dough comes together and leaves the sides of the bowl.
- Turn out onto a lightly floured surface and knead briefly, then roll out to 2 cm thick and cut out rounds with a 6 cm fluted pastry cutter dipped in flour. Place on the baking sheet and glaze with a little buttermilk. Re-roll the trimmings and repeat as before.
- Bake for 10 to 12 minutes, or until the scones are well-risen and golden brown. Serve warm or at room temperature with clotted cream and jam.