I found this lovely looking recipe for Buttermilk Scones here...
- 3 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- 60g butter, chopped
- 1 1/2 cups buttermilk
- Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
- Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
- Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones.
- Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.
|Rubbing the butter into the flour|
|Rolling out the mix. I never wash my rolling pin. |
I always just dust it off and wipe it down with a clean tea-towel.
I was told by an elderly cook, never to get it wet....so I do as I am told.
|Cutting corners to get the most cuts.....|
When they rise, the cut corners get filled in anyway.
|15 minutes then turned the tray 180 degrees for another 5 minutes.|
|With home made butter, fresh and hot!|