Scones

1. 1

   Preheat oven to 220 degrees celsius.

2. 2

   Combine flour, salt and sugar in a large bowl.

3. 3

   Add butter and rub into flour with your fingers until mixture resembles sand.

4. 4

   Using a flat palette knife, stir buttermilk into flour mixture until just combined.

5. 5

   Turn mixed dough onto a lightly floured bench top and very gently knead mixture until it just forms a cohesive mass.

6. 6

   Pat dough out until it is about 20 mm high.

7. 7

   Using a small scone cutter (a cutter with a 30 mm diameter will do) dipped in extra flour to prevent dough from sticking to cutter, cut out the scones.

8. 8

   Any scrap left over, pat it back into dough mass before cutting out more scones.

9. 9

   Place scones on a lightly greased and floured baking sheet.

10. 10

    Bake in the preheated oven 20-25 minutes or until brown or hollow sounding when tapped on the base.

11. 11

    Cut in half, spread strawberry jam on each half and top with a dollop of whipped cream.

12. 12

    Tip.

13. 13

    You can add sultanas in the early part of the mixing process to make a fruity scone.

No additional tips available.