2.5 cups self-rising flour
2 tbs confectioners sugar
2 tbs butter, chopped
2 cups whole milk
2 tbs white vinegar
1 tsp lemon rind
1 tsp fresh lemon juice
Clotted cream
Jam, we like strawberry best
Directions:
1.Preheat oven to 425 degrees. Grease 9-inch square cake pan.
2.Whisk together flour & sugar. Squish in butter with your fingers.
3. Mix together milk & white vinegar to make buttermilk. Then measure out 1 1/4 cups and add it to the flour mixture. Reserve the rest of the buttermilk for later.
4. To the flour, add lemon rind & lemon juice.
5. Gently mix ingredients together with a knife until is starts to form dough, and then gently knead with your hands.
6. On a piece of wax paper sprinkled with flour, flatten out the dough with your hands until it is about 3/4 of an inch thick. Using a 1/2 inch circular cookie cutter, cut out scones and place into the pan, just touching. To prevent sticking, dip cutter into the flour before trying to cut the dough.
7. Brush scones with leftover buttermilk and then bake for 18-20 minutes, until golden.
8. Serve warm with clotted cream and preserves.
9. Enjoy!
If you freeze cooked scones, to prepare: pull out of the freezer and put in an aluminum foil pouch, and put them into the oven. Then turn oven on to preheat at 425, and set a timer for 25 minutes. Mine are usually defrosted and warm within this time.
