Scones

Process

Preheat the oven to 170°C.

In a large mixing bowl, mix the self-raising flour and salt.

Rub in the cold butter until there are course pebbles or crumbs.

Whisk the egg and buttermilk and pour a little at a time into the course crumbs, gently bringing together into a loose dough.

Knead gently, and try not to over-mix the dough or it will become tough.

Prep a smooth work surface with a light dusting of flour and pat the scone dough to a thickness of about 2 cm, again making sure not to overwork the dough. Cut out scones into the shapes you desire and arrange on a baking sheet. Brush with a little milk and bake in the preheated oven until golden brown on top.

Serve with butter, cream, preserves or cheese.

Ingredients

• 1 3⁄4 cups self-raising flour
• ½ tsp salt
• 1 large egg
• ½ cup cold butter, cubed
• 1 cup cold buttermilk
• 2 tbs sugar
• 2 tbs milk

Optional Additions:

• 50g chopped nuts
• 50g chopped dried fruit