Ingredients

• 500g/1lb 2oz plain flour
• plus extra for dusting
• 2 tsp bicarbonate of soda
• 2 tsp cream of tartar
• 2 tsp caster sugar
• 50g/2oz unsalted butter
• 25g/1oz soft vegetable shortening
• 300ml/10½fl oz buttermilk
• 1 free-range egg
• beaten
• for an egg-wash (optional)

Directions

• Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment.
• Put the flour into a bowl with the bicarbonate of soda
• cream of tartar and sugar.
• Chop the butter and the vegetable shortening into pieces and drop them into the flour.
• Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk
• working everything together to form a dough.
• Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick
• then cut out 6cm/2¼in scones with a fluted cutter.
• Arrange the scones fairly close together on your lined baking sheet
• and brush with beaten egg (to give golden tops)
• if you wish. Cook for 12 minutes
• by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool
• and serve with clotted cream and jam.