Zoë Bowyer

One of the few edible items in the canteen at work are the scones they make. I have had part of the recipe scribbled on a post it note for a few years. I realised when I was making them that the recipe is incomplete (perhaps the catering staff are keeping the recipe a secret!)

• 12oz S. Bread Flour
• 2 Tbsp oil
• 1 egg

Cook in a hot oven.

The first time I thought about making these I went to the shop and bought Strong Bread Flour – the S in the above recipe was rather ambiguous. I later realised I should have got Soda Bread Flour. Another obvious omission was the lack of anything to bind the dry mixture together, so, I bought some buttermilk. The resulting scones were the prefect light and airy texture, but something was missing. Perhaps a bit of sugar. I haven’t made them again as I haven’t had an opportunity and it would require some guesswork to get the quantities right. But when I do make them again these are the ingredients I will use:

• 340g/12oz Soda bread flour
• 2 tbsp butter or oil
• 1 egg
• 150ml/5 fl oz buttermilk
• 75g/2-3oz sugar

Then I will cook them for about 15 minutes in a hot oven 200C/400F.