Sunday, July 24, 2011

Buttermilk Scones


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup fresh milk or low-fat milk
  • 1 egg, stir for brushing
  • Strawberry jam and whipped cream, to serve

Preheat oven 200°C. Line a baking tray with baking paper. Position oven rack in the top half of oven. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones. Place scones, just touching, on prepared tray. Brush with egg. Bake for 12 to 15 minutes or until golden . Serve with strawberry jam and whipped cream.

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