Firstly, thank you mum for passing down this recipe. It has not failed me once and yields the fluffiest, most divine scones.
We devoured them with leftover lemon curd from Bo’s party …. delish.
2 cups SR flour
2 tbs castor sugar
1 heaped tbs butter (at room temperature)
1 cup buttermilk
Pre-heat the oven to 180C & grease and line a baking tray.
Sift the flour and the sugar together in a bowl.
Using the tips of your fingers, gently rub the butter into the flour mixture until it roughly resembles breadcrumbs. (don’t be concerned if there are still a few lumps)
Add the buttermilk, stir and then use your hands to mix into a ball. The dough should be slightly sticky but not too dry, if it is a little dry add some more buttermilk.
Put the dough on a lightly floured bench and knead it a little so the dough is nice and smooth and about 1 inch thick. Be careful not to over work it.
Using a round cutter (size is a matter of preference) cut out rounds and cluster them on the baking tray. Re roll the dough and repeat until all the dough is used up.
Baste the tops of the scones with some milk and bake for 15-20 minutes until golden & cooked through.
When cooled a little break them apart and eat them fresh. Your friends and family are going to love you.