These are lovely and light and are really easy to make. When I first had a go at making scones years ago they turned out like rocks! I didn’t make them again for many years. I only wish I had my Nan’s recipe, but sadly I don’t. I have fond memories of eating her scones. She’d quickly whip them up and wouldn’t measure out any ingredients. My Mum also makes great scones. I must get her recipe!
Add flour, sugar, salt to bowl. Cube butter and add that as well. Note that the butter must be cold.
Rub the butter into the dry ingredients until fine breadcrumbs form. If you have a food processor, this step is much quicker and easier to do.
Add the buttermilk and gently mix until a soft dough forms. Don’t overwork the dough otherwise you’ll end up with rocks!
Lightly flour your bench and gently roll the dough out to about 2.5cm.
Use a round biscuit cutter to cut the scones out of the dough. Be careful not to over work the dough when you put the left over bits back together to cut more scones. I use a 6cm cutter and that gives me about 20 scones. If you use a smaller or larger cutter your cooking time and of course the number of scones made will change.
Place cut scones on a biscuit tray. Make sure you place them touching each other. This makes the rise up more than out. Brush with a little milk and pop into a preheated oven at 200 degrees celcius. Cook for about 20mins.
The scones are done when they a lightly brown and when you tap the bottom of one of them it sounds hollow. Every oven will cook differently, so keep a careful eye on them.
Put hot scones into a colander lined with a tea towel to keep the, warm and crisp.
Serve with jam and cream.
By Alisononthego
© Yummo Network Pty Ltd 2019
