Ingredients
3 cups self-raising flour
3 tbsp caster sugar
80g butter
chopped
1 cup buttermilk
(250mL)
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 oven
- 1 large bowl
- 1 flat-bladed knife
- 1 5cm scone cutter
- 1 baking tray
Instructions
- Preheat the oven to 220°C. Sift the flour into a large bowl and stir in the sugar.
- Add the butter and use your finger tips to rub the butter into the flour. When the mix resembles bread crumbs, add the buttermilk.
- Stir with a flat-bladed knife until the mixture is starting to come together.
- Turn onto a lightly floured surface and knead just until dough is smooth. Use your hand to pat the dough into a round 2cm deep.
- Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space less than a centimetre apart and brush the tops with extra buttermilk.
- Bake for 10-15 minutes until golden brown on top and cooked through.
- Serve warm with raspberry jam and thick cream.
Notes
Tip
The secrets to good scones are light hands (dont knead too much), a hot oven and placing them close together to help them rise.
Variation
I did try these with gluten-free flour. Not good. A work in progress.
