Surprisingly fast and easy to make, scones are country cooking at its finest. Butter milk makes them rise beautifully.
380g self raising flour
90g castor sugar
100g cold butter (chopped into small pieces)
Preheat oven to 180°C
Place the flour and sugar in a bowl, mix to combine and add butter.
Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Make a well in the centre of the mixture and gradually add the buttermilk.
Using a butter knife mix until a soft dough forms.
Place the dough on a lightly floured surface and gently bring it together with your hands. Don’t over knead.
Roll out the dough to 2cm thick and using a knife cut into 10 equal pieces. Tightly arrange the scones on a baking tray lined with non-stick baking paper and lightly floured and cook for 20 minutes or until golden. They will sound hallow if tapped on the top.