Jerte Picota® Scones

  • Cooking Time15 mins
  • DifficultyEasy
450g self-raising flour
1 tsp bicarbonate of soda
100g cold butter, diced
2 tbsp caster sugar
284ml pot buttermilk
2 tbsp milk
2 tsp vanilla extract
100g Jerte Picota®, pitted and chopped
Clotted cream and cherry or strawberry jam, to serve

1. Heat oven to 220°C/200°C fan/gas 7. Put the flour, ½ tsp salt, bicarbonate of soda and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.

2. Quickly mix in the buttermilk, a splash of milk, vanilla and Jerte Picotas and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.

3. Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and Jerte Picota jam.

Photography by John Holdship and recipe courtesy of Dialogue Agency

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