It was incredibly stormy in Cape Town yesterday. Sometimes the best way to cope with the chill is … baked goods. Buttermilk scones. Incredibly easy to make and oh so delicious.

BUTTERMILK SCONES

2 cups self-raising flour
1 tablespoon castor sugar
Pinch of salt
60g butter, chilled and chopped
3/4 cup buttermilk

Preheat oven to 220C.

Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre of the mixture. Add buttermilk and using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Place on baking tray. Brush with buttermilk. Bake for 12 to 15 minutes, or until golden and hollow when tapped on top.

Serve, hot out of the oven, with butter, strawberry jam and dollops of cream.

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