Ingredients
275 g wholemeal flour
275 g plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
400 -500 ml buttermilk (14 to 18 flluid ozs)
Method
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Pre-heat the oven to 220C/450F. Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs. Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough. Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter. Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack. Serve with soup, stews or traditional breakfasts.