CWA Sydney City Buttermilk Scones
Easy to bake and just perfect...we love this kind the most!
Ingredients
2½ cups self-raising flour
1 tblspn icing sugar or 2 tspn sugar
50gm butter
Good pinch salt
1¼ cup buttermilk
Method
sift flour, sugar and salt into large bowl (or into food processor)
add butter and rub in by hand (or quickly pulse to a texture like coarse sand; empty from food processor into a bowl and do by hand from here)
make a well in the centre of the mix and pour in buttermilk all at once
stir with a flat-bladed knife until it forms a soft dough – no more
turn out onto floured surface, no need to knead, just pat together
flatten dough evenly until about 2-3cm high and use a floured cutter to press out rounds (don’t twist the cutter!)
place side by side – virtually touching – onto paper-lined high-sided baking pan to fit rounds. If you don’t have one, just place onto a baking tray
brush tops only (not sides) with a little extra buttermilk
bake at 220oC (fan OK) for about 15mins or until golden and risen – should sound
hollow-ish when tapped underneathplace onto rack to cool a little – cover with a tea-towel for soft scones, or uncovered for a harder crust