You may also like
Ingredients
- 2 cups self-raising flour
- 1 tablespoon caster sugar
- 1 pinch salt
- 60 grams chilled butter, roughly chopped
- 3/4 cup buttermilk, plus a bit extra for brushing
- jam, butter and cream (or whatever you fancy!) to serve
Method
- Preheat oven to 220°C (430°F). Line a baking tray with baking paper. Position oven rack in top third of oven.
- Sift flour, sugar and salt into a bowl.
- Make a well in center of mixture. Pour in buttermilk. Using a flat-bladed knife, stir until sticky dough forms.
- Turn dough out onto lightly floured surface and knead gently until just smooth, only several presses.
- Using a lightly floured rolling pin, gently roll out to 2cm (1/4 inch) thickness.
- With a 6cm (2.5") pastry cutter, cut out scones. Press leftover dough together and repeat to make approx 15 scones. Place scones, just touching, on prepared tray. Brush with milk / buttermilk.
- Bake for 12 - 15 minutes in pre-heated oven until golden and hollow when tapped on bottom. Serve as preferred.
