By Drum Digital
02 October 2012

Preparation time: 10 min

Baking time: 12 min

Makes: 12

500 ml (2 c) self-rising flour and extra for kneading

45 ml (3 T) caster sugar

pinch salt

60 g butter, chopped

250 ml (1 c) buttermilk

jam and cheese to serve

  1. Preheat the oven to 220 °C. Line a baking pan with baking paper and spray with cooking spray.
  2. Sift flour, sugar and salt into a bowl. Add butter. Using your fingers rub the butter into the flour until the mixture resembles breadcrumbs.
  3. Make a well in the centre of mixture. Add buttermilk. Using a flat knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until smooth.
  4. Using a rolling pin, gently roll out dough (keep it thick). Using a round cookie cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
  5. Place scones on prepared tray, brush with milk and bake for 12 minutes or until golden. Serve with jam and cheese.

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