Tuck into these freshly baked scones, served with raspberry jam and cream - the perfect afternoon delight.
- Preheat oven to 230C. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into the well. Use a butter knife in a cutting action to stir until a soft, sticky dough forms. If necessary, add more buttermilk to soften the dough.
- Turn the dough onto a lightly floured work surface and knead with a light touch until the dough just comes together. Handle the dough gently and be careful not to overwork it, as this will cause your scones to become tough. Use your fingertips to gently pat the dough out to form a 3cm-thick disc. Lightly dust a 23cm square cake pan with flour.
- Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Re-form any excess dough to cut out more scones. Arrange the scones, just touching, in the prepared pan. Lightly brush the tops with buttermilk. Bake on the top shelf of the oven for 10-12 mins or until golden and scones sound hollow when tapped. Turn out onto a tea towel. Serve warm with jam and cream.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set