- 350 g Self Raising Flour
- 1 Tbs caster sugar
- 40 g butter chopped into cubes
- 1 cup buttermilk
- jam and cream
Heat your oven to 220C.
Tip the flour and sugar into a bowl and mix together.
Add in the butter and use your fingers to rub it into the flour.
Pour in the buttermilk and using a butter knife, mix it together to form a dough.
Sprinkle some flour on a board or directly on to the bench top.
Use your hands to gently form the dough into a flat circle shape and using a round cookie cutter, cut out your scones.
Use any left over bits to form some extra scones.
Place the scones onto a non-stick tray and let them touch each other.
Brush the tops of the scones with some milk.
Place the tray in the oven and cook for 15 minutes.
Tip 1: Don't play with the dough - scone dough doean't like to be over handled
Tip 2: You can tap on the scones to check if they are cooked - they should sound hollow.
Tip 3: Use a stick blender to help whip the cream - make sure you stop when the cream is just starting to thicken - this is the perfect whipped cream!!!!