Difference between revisions of "Scones"
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# Preheat oven to 220°C. |
# Preheat oven to 220°C. |
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# Line flat baking tray with non-stick baking paper |
# Line flat baking tray with non-stick baking paper |
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# Put (sift if you can be bothered) flour, sugar, and butter large bowl. Rub butter into the flour. |
# Put (sift if you can be bothered) the flour, sugar, and butter into a large bowl. Rub butter into the flour. |
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# Make a well in the centre. Add buttermilk until dough almost comes together. |
# Make a well in the centre. Add buttermilk until dough almost comes together. |
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# Gently press remaining dough together and turn out onto a floured board. Gently press or roll out dough until 2 1/2cm thick. |
# Gently press remaining dough together and turn out onto a floured board. Gently press or roll out dough until 2 1/2cm thick. |
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Revision as of 13:11, 13 November 2010
Ingredients
- 2 1/2 cups (about 310g) self-raising flour
- 2 tbsp caster sugar
- 60g butter, chopped
- 1 cup buttermilk
- jam and marg/butter for eating
Method
- Preheat oven to 220°C.
- Line flat baking tray with non-stick baking paper
- Put (sift if you can be bothered) the flour, sugar, and butter into a large bowl. Rub butter into the flour.
- Make a well in the centre. Add buttermilk until dough almost comes together.
- Gently press remaining dough together and turn out onto a floured board. Gently press or roll out dough until 2 1/2cm thick.
- Cut with cutter or glass into rounds and place scones 1cm apart on prepared tray.
- Bake for 15-17 minutes or until light golden and hollow when tapped on top. Cool on a wire rack.
NB 220ml of milk can be substitute for buttermilk.
Source
http://www.bestrecipes.com.au/recipe/Easy-Buttermilk-Scones-L2489.html
