Buttermilk scones recipe
 Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish. 500g/1lb 2oz plain flour, plus extra for dusting2 tsp bicarbonate of soda2 tsp cream of tartar2 tsp caster sugar50g/2oz unsalted butter25g/1oz soft vegetable shortening300ml/10½fl oz buttermilk1 free-range egg, beaten, for an egg-wash (optional) 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) Method 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. Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. 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. 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. 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. 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. 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. 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. Recipe tips Nigella says: "I like to make up quite a big batch of scones and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date. Day-old scones can be revived by warming in an oven preheated to 150C/325F/Gas 2 for 5–10 minutes."