Ingredients

Method

• 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
• blueberry or blackberry jam, for serving

Method

Ingredients

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.

For more over-the-coal recipes, visit the TASTE braai recipe guide here.