of soda
2 rounded tsp cream of tartar
1 tsp sea salt
125g (4½oz) unsalted cold butter, cubed (if you are using salted butter, decrease the salt to ½ tsp)
25g (1oz) caster sugar
1 egg, beaten
275ml (9fl oz) buttermilk or milk, plus extra for the egg wash
50g (2oz) caster or granulated sugar (optional)
6cm (2½in) cutter
1 Preheat the oven to 220°C (425°F), Gas mark 7.
2 Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the sugar and mix well.
3 Set aside about a third of the beaten egg and combine the rest with the buttermilk, then add to the flour mixture and mix briefly to combine into a moist dough. Place on a lightly floured work surface and knead ever so slightly to bring together, then press or roll out to a thickness of 2cm (¾in).
4 Using the cutter, cut out approximately 12 scones and place on a floury baking tray. Add about a teaspoon or so of buttermilk to the remainder of the beaten egg to make an egg wash.
5 Brush the scones with the egg wash (and dip the tops in sugar if you wish) and bake in the oven for 10-12 minutes or until golden brown on top. Eat as soon as possible!
VARIATIONS
Cinnamon: Add 2 teaspoons of ground cinnamon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
Chocolate chip: Add 100g (3½oz) of dark or milk chocolate chips (or chopped chocolate) to the dry ingredients before you add the liquid.
Sultana or raisin: Add 100g (3½oz) of sultanas or raisins to the dry ingredients before you add the liquid. I also sometimes add 100g (3½oz) dried cranberries or dried blueberries instead of the sultanas.
CINNAMON PECAN BUNS
These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
MAKES 12 BUNS
For the filling
100g (3½oz) butter, softened
1 tsp ground cinnamon
100g (3½oz) soft light brown sugar
100g (3½oz) toasted pecans, chopped (see Rachel’s baking tips opposite)
For the dough
375g (13oz) plain flour
1 tsp baking powder
1 tsp ground cinnamon
25g (1oz) caster sugar
50g (2oz) butter, softened
1 egg, beaten
200ml (7fl oz) milk
For the icing
75g (3oz) icing sugar
1½-2 tbsp boiling water
25cm (10in) diameter cake tin
1 Preheat the oven to 230°C (450°F), Gas mark 8, and butter and flour the cake tin.
2 First, make the filling. Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the fridge).
3 Next, make the dough. Sift the flour, baking powder and cinnamon together into a large bowl. Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles breadcrumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 60ml/2fl oz). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or anti-clockwise) until the dough comes together. You may need to add the rest of the milk as the dough should be soft and a little sticky.
4 To make the buns, tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 35 x 25cm (14 x 10in) rectangle and about 2cm (¾in) thick.
5 Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the ‘log’ 11 times to make 12 slices, each 3cm (1¼in) thick. Place the pieces cut side facing up, with a tiny bit of space between each ‘swirl’, in the prepared cake tin.
6 Bake in the oven for 10 minutes, then reduce the oven temperature to 200°C (400°F), Gas mark 6 and cook for a further 25-35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
7 Allow to stand in the tin for 2-3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
8 To make the icing, sift the icing sugar into a bowl, add 1 tablespoon of boiling water and mix well, adding another ½-1 tablespoon of boiling water if necessary, until the icing is soft but not too runny. Drizzle the icing over the buns. To serve, break each bun off with your hand or cut into slices.
VARIATION
Cinnamon scones: Instead of rolling up the dough and cutting it, you could make simple cinnamon scones. Roll the dough out until it is about 3cm (1¼in) thick, then cut into ten squares or rounds, each about 6cm (2½in) in diameter. Brush the tops with beaten egg, then dip the wet top into crunchy granulated sugar so that they are covered in an even layer. Place on a baking tray and bake in a preheated oven at 230°C (450°F), Gas mark 8 for about 10-15 minutes or until golden on top and sounding hollow when tapped on the base. Allow to cool then split in half and serve with the cinnamon pecan filling spread
