Buttermilk Scones

For the scones:
60g cold butter, cut into cubes
250g self raising flour
1tsp baking powder
Pinch salt
50g caster sugar
1 egg, beaten
1tsp vanilla extract
180ml buttermilk or natural yoghurt

For the filling:
2tbsp icing sugar plus extra for sering
250ml double cream, whipped
Strawberry jam

MUM Mixer.

1. Pre-heat the oven. Place the butter in the bowl of the MUM mixer with the stirrer attached. Beat for 30 seconds on the slowest speed.

2. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add this mix to the butter and mix on the lowest speed until the mixture resembles fine breadcrumbs.

3. Mix together the beaten egg, vanilla extract and buttermilk. Pour about three quarters of the liquid into the flour mixture and mix using the slowest setting to form a soft but not sticky dough. Add more of the liquid as necessary but reserve a couple of tablespoons to glaze the scones. Don't over mix.

4. Turn out onto a floured work surface and pat or roll the dough out to about 2cm thick. Using a 6cm cutter cut into rounds. Place well spaced out on the universal pan lined with parchment paper. Brush the tops with the reserved egg mixture.

5. Bake in the oven on shelf level 3 for 15-17 minutes or until well risen and nicely brown. Transfer to a wire rack and allow to cool.

6. Mix the icing sugar with the double cream. Serve the scones with the cream and strawberry jam.

TIP: These scones can be baked using the Bosch Assist function in Serie 8 ovens. They can also be baked using HotAir Eco. For correct shelf levels and more information please see your instruction manual.

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