Scones

Pulse 10 oz flour, 4 tsp baking powder, 2 tsp kosher salt and a third cup sugar a few times in a food processor.

Add 6 tablespoons cultured butter and process 10 to 15 seconds to a crumbly, sandy mixture.

Tip into a mixing bowl. Beat one egg into two-thirds cup buttermilk, pour into a well in the flour and gently fold together.

When it becomes a cohesive shaggy mass, turn out onto a generously floured worktop and knead gently; too much kneading develops gluten and makes tough scones.

Roll to about half an inch thick (thicker for taller scones), cut, place on a parchment-lined baking sheet and brush with buttermilk.

Bake at 450F for 12 to 15 minutes until brown.