Try this with AP, cake was odd
Makes 5-6
8 oz flour (8.5oz if using cake flour)
2 tsp baking powder (or preferably 1/2 tsp baking soda + 1 tsp cream of tartar)
1 oz sugar
heavy pinch of salt
2 oz butter (cold)
5 fl oz milk
Method:
Preheat oven to 425F
Sift dry ingredients together
Cut in the butter with a pastry cutter
Stir in milk and knead lightly, working the dough as little as possible
Roll out to a 4" by 4" square (enough to cut 4 rounds, approx 1" thickness) and cut with a 2" biscuit cutter.
Shape the remaining scraps into one or two additional scones by pressing into the biscuit cutter.
Bake for 10-15 minutes, until golden brown
http://goodfood.uktv.co.uk/recipe/rachel-allens-scones/
Rachel Allen
500g light Italian or plain flour, plus extra for dusting
1 heaped tsp bicarbonate of soda
2 heaped tsp cream of tartar
1 tsp sea salt
125g chilled unsalted butter, cubed
25g caster sugar
1 egg, beaten
275 ml buttermilk or milk, plus extra for the egg wash
50g caster or granulated sugar, (optional)
Method
Preheat the oven to 220C/428F
Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl.
Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Add the sugar and mix well.
Set aside about a third of the beaten egg and combine the rest with the buttermilk, then add to the flour mixture and mix briefly to combine into a moist dough.
Place on a lightly floured work surface and knead ever so slightly to bring together, then press or roll out to a thickness of 2.5cm.
Using a 6cm round cutter, cut out approximately 12 scones and place on a floured baking tray.
Add about a teaspoon or so of buttermilk to the remainder of the beaten egg to make an egg wash. Brush the scones with the egg wash (and dip the tops in sugar if you wish)
Bake in the oven for 10-12 minutes or until golden brown on top. Serve while hot.