Directions:
8 ounces self-raising soda bread flour
Pinch sea salt
2 TBS pure Irish butter
1 egg, lightly beaten
5 fluid ounces cold buttermilk
Egg wash or heavy cream to glaze tops

Ingredients:
Preheat oven to 450°F.

Sift flour together with salt and rub in the butter using your finger tips. Make a well in the center of the flour then add the egg and approx. 4 ounces of the buttermilk.

Combine quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out dough onto a floured marble surface then roll out lightly until about finger-thickness. Using quick, sharp strokes, cut each scone using a biscuit cutter, creating 2 inch rounds.

Brush the tops of each scone with egg wash or heavy cream then space well onto a lightly floured, parchment-covered baking sheet.

Bake for 18-20 minutes until just beginning to brown.

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