- 2 cups self-raising flour
- 1 tablespoon caster sugar
- Pinch of salt
- 60g butter, chilled, chopped
- 3/4 cup buttermilk
- Extra buttermilk, for brushing
- jam and whipped cream, to serve (I like blueberry, but use whatever you like)
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Sift flour, sugar and salt into a bowl.
- Add butter and use fingertips to rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in centre of mixture and add buttermilk.
- Stir until a sticky dough forms, then 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 round cutter (I used a small cutter so I would have more scones), cut out scones.
- Press leftover dough together and cut out more scones. Repeat until there is no dough left.
- Place scones, just touching, on the baking tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream.