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

Method

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!