- 3 cups self-raising flour
- 3 tablespoons caster sugar
- 80g butter, chopped
- 1 cup (250mL) buttermilk
Preheat the oven to 220å¡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.
Consider this part therapeutic rather than time consuming. 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.
- An afternoon tea institution and quick and easy to make. The secrets to good scones are light hands (dont knead too much), a hot oven and placing them close together to help them rise.
- Your kids will love getting their hands right into the flour to rub in the butter. Only a little bit of kneading required and then all the fun of cutting out the scones!
- I did try these with gluten-free flour. Not good. A work in progress.
- Recipe created by Melissa Hughes for Kidspot.