Scones !! Delicious hot or cold. Perfect for afternoon tea.
Makes 8-10 scones
- 50g butter
- 250g all-purpose flour
- 1 tsp bakingsoda
- 1/2 tsp salt
- 100 ml buttermilk
- Preheat oven to 220°C
- Grease and flour a baking sheet or line baking sheet with paper
- Place the butter, flour, baking soda and salt into a roomy baking bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center and stir in enough buttermilk to make a soft dough. Do not add all the buttermilk at one go. Add just enough for the crumbs to stick together. I needed less.
- Turn the mixture onto a floured board and knead lightly, roll out to 3cm thick.
- Cut 8 rounds with a 5cm cutter or cut into triangles with a sharp knife. Note: If you do not have a cutter, try to find an alternative with sharp edges. I tried using a drinking glass and result was lopsided scones.
- Place on the baking tray and brush with beaten egg or with leftover buttermilk.
- Bake 8 - 10 minutes until golden brown and well risen.
- Cool on a wire rack before serving.
Alternative will be drollops of fresh cheese and strawberry jam.