Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Thursday, June 16, 2011

Buttermilk Scones

After making all the butter and other yummy goods from that 2 litres of cream....I had some Buttermilk to deal with.
I found this lovely looking recipe for Buttermilk Scones here...

Buttermilk Scones

  • Ingredients

  • 3 1/2 cups self-raising flour
  • 2 tablespoons caster sugar
  • 60g butter, chopped
  • 1 1/2 cups buttermilk


  1. Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Here are some photos I took while making the Buttermilk Scones....and they are all gone already.
I guess I will just have to make some more.

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!

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