These Buttermilk Scones make a delicious teatime treat
4 x 250 ml cake flour
30 ml baking powder
3 ml salt
125 g cold butter, cut into small cubes
65 ml sugar
250 ml buttermilk
1 jumbo egg
optional: an egg wash – made by beating 1 egg with a little milk
Sift the flour, baking powder and salt into a large bowl. Rub the butter into the flour mixture. Don’t process the mixture in a machine or overwork it; the mixture should look like uneven bread crumbs. Lightly stir in the sugar.
In a small bowl, whisk together the buttermilk and jumbo egg and add to the flour mixture. With a round-bladed knife, ‘draw’ and ‘pull’ the dry mixture into the wet mixture until you have soft dough. You may need to add a sprinkling of water or flour to achieve this but do not over-work the dough.
Turn the dough out onto a floured surface and gently press it out by hand until about 3 cm thick. Press out scones with a 6 cm cookie cutter and place onto a baking tray (or trays) lined with baking paper. Leave about 2 cm between each scone. Brush the tops of the scones with the egg wash, if using or dust with a little flour.
Bake in an oven preheated to 200 C for 15 – 20 minutes until the tops are golden and a toothpick inserted into the centre of a scone comes out clean. Remove the scones from the oven and transfer to a cooling rack.
Serve with butter, jam and whipped cream or grated cheddar cheese.
Recipe and video provided courtesy of I Love Cooking.