- 450 g self-raising flour
- ¼ t salt
- 100 g cold butter, cubed
- 85 g caster sugar
- 1¼ cup buttermilk
- 1 cup cultured crème fraîche
- Blackberry jam, for serving
Place the flour, salt, butter and sugar in a mixing bowl and rub together using your fingertips until the mixture resembles large breadcrumbs.
Add the buttermilk and use a wooden spoon to just bring the mixture together to form a dough. Place on a floured surface and shape into a ball, then gently roll out into a thickness of 3–4 cm. 3
Use a biscuit cutter to cut out rounds of dough, then place on a braai grid over low coals and cook undisturbed for 20 minutes, or until the scones have a slightly charred crust.
Gently turn and cook the other side for a further 20 minutes, or until cooked through and golden.
Serve with the crème fraîche and spoonfuls of blackberry jam.
Cook’s note: You can also cook these on a cast-iron griddle over gas.