Strawberry, chocolate or cheese scone – the choice is yours

INGREDIENTS MAKES 4 175g self-raising flour Pinch of salt ½ tsp baking powder 45g Stork margarine (Original tub) 1½ tbsp sugar 90ml buttermilk ½ tsp vanilla essence Beaten egg to glaze

DIRECTIONS

Heat your oven to 200C/180C fan/400F/Gas Mark 6 and place a flat baking tray on the middle shelf to warm.

Sift your flour, salt and baking powder into a large bowl, then rub in the Stork margarine, using your fingertips to make a breadcrumb consistency. You can use the Stork margarine straight from the fridge.

Stir in the sugar, making sure it is well combined. Pour your buttermilk into a small glass and heat for approx. 20 seconds in the microwave until lukewarm.

(If you don’t have buttermilk, you can actually make your own by adding 1/3 tbsp of white wine vinegar to 90ml of semi skimmed milk).

Add the vanilla essence to your buttermilk, then pour both into your breadcrumb mixture. Mix together by cutting through the mixture with a knife, repeating until you have a thick dough.

Pour the dough out on to a lightly floured work surface and knead lightly until the dough sticks together and can be formed into a thick round shape to cut your scones from.

Take a 5cm round cutter and cut out scones approx 4cm deep. Remove your hot tray from the oven and line with baking paper. Place the scones on to your tray, then brush with a little egg.

Bake for approx. 10 minutes in the centre of the oven, then remove and cool on a wire rack. These delicious and simple scones are best enjoyed warm and served with clotted cream and jam.

Strawberry scones: Follow the plain buttermilk scone recipe above adding 50g chopped fresh strawberries to the scone mixture before turning out on to a surface and kneading. Add a little extra flour when kneading the dough, as the strawberries will make the dough sticky.

Chocolate scones: Follow the plain buttermilk scone recipe above omitting 25g of the self-raising flour and replace with 25g of cocoa powder. Add 50g of chopped white chocolate before turning out on to a surface and kneading. Serve with clotted cream and chocolate spread.

Cheese scones: Follow the plain buttermilk scone recipe above omitting the sugar and vanilla in the recipe. Add 75g grated cheese, 1 tbsp freshly chopped chives and a pinch of pepper before turning out on to a surface and kneading. Add a tiny bit of grated cheese on top of each scone after glazing with egg and before baking. Serve with margarine.

• Recipe from Stork Butter.