[Ingredients]
315g plain flour + extra for sprinkling
2tbsp brown sugar
8g baking powder
2g baking soda
Pinch of salt
90g cold butter - cut into small pieces + extra for serving
180ml buttermilk
75g apricot jam
[Steps]
Preheat oven 230degC. Line a baking tray with parchment paper.
In a large bowl, sift flour, brown sugar, baking powder, bicarbonate of soda and salt together.
Using fingertips, rub butter in until mixture resembles breadcrumbs.
Add buttermilk and stir until the dough comes together. Using your hands, press the dough into a flatten ball and place on a lightly floured worktop.
Using a rolling pin, roll out the dough, sprinkling the dough and worktop with flour if needed to prevent sticking.
Roll to a thickness of 12mm. Using 7.5cm pastry cutters, cut out as many scones as possible. Place them apart on the baking tray. Gather the bits and pieces, press together, roll them out and cut more scones. Repeat until the dough is impossible to cut out more scones.
Bake for 12 to 15mins until golden brown. Transfer to cooling rack. Serve warm with butter and apricot jam.