225g Mortons Coarse Wholemeal Flour
1 tsp Baking Powder
1 tsp Salt
25g Butter (Softened)
50g Caster Sugar
250ml Buttermilk (or 250ml Milk with 1 tbsp Lemon Juice)
1 Egg (Beaten)
Pre heat oven to 230 C/446 F/Gas Mark 6
Sieve the Mortons Self Raising flour, salt and baking powder into a mixing bowl. Add in the caster sugar and the Mortons Coarse Wholemeal flour. Mix these together well.
Add the butter to the mixing bowl and rub it in until the mixture looks like fine breadcrumbs.
Make a well in the middle and pour in the buttermilk (or the milk and lemon) and add the beaten egg. Mix these together quickly but be careful not to over mix as it must be a soft mix.
Roll the mixture out on to a floured surface so it is 1 inch thick and cut out rounds using a cookie cutter of your preference.
Brush with some milk and bake in the oven for 15 to 20 minutes.
Cool on a wire rack and serve with fresh cream and jam.