We love this recipe – a true two-in-one. First, you make the butter using double cream and, second, in doing so, find yourself with the buttermilk you need to make the scones. Perfect! Make sure you have space in your freezer to chill the butter quickly – it's not essential (you could use the fridge), but it helps speed things up.
Full Recipe
Author
Prue Leith | 2021-03-16
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