Scone recipes
12
Easy
15 minutes
10 to 15 minutes
Preheat the oven to 200ºC.
Sift together the flour, baking powder and salt in a mixing bowl.
Rub in the butter using your fingertips (do not let the butter become warm or you will end up with hard, flat scones), until the mixture resembles the texture of coarse crumbs.
Beat together the eggs and buttermilk. Add to the flour mixture.
Using a butter knife, gently cut in the liquid to form a soft dough.
Place the dough on a lightly floured surface and gently pat to a thickness of 2cm.
Cut out rounds using a cookie-cutter. Place the scones on a greased baking tray. Bake for 10 to 15 minutes or until puffed up and golden.
Cook’s note: Home-baked scones are best eaten split open while still warm, with butter, raspberry jam and cream.
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For variation to your scones, try adding the following:
