Prep: 20 mins | Cooking time: 15 mins | Serves: 10
3 cups self-raising flour
2 Tsp. EQUAL SPOONFUL
40g butter, chopped, chilled
1 ¾ cups buttermilk
2 Tsp.buttermilk, to brush
Extra self-raising flour, to dust
Raspberry jam, to serve (optional)
Double cream, to serve (optional)
1. Preheat oven to 220°C. Line an oven tray with baking paper. Sift flour into a large bowl and stir in EQUAL SPOONFUL. Add butter and use your fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Make a well in centre and add buttermilk. Use a butter knife to stir, cutting into dough, to form a soft loose sticky dough.
2. Turn out dough onto a lightly floured bench and knead until dough just comes together. Squash dough down with your hands until 2.5cm thick.
3. Use a 6cm round cutter to cut out 10 rounds. Arrange scones side by side, 1cm apart, on prepared tray. Lightly brush with extra buttermilk.
4. Bake for 15 minutes or until golden brown. Turn out onto a clean tea-towel and set aside to cool for 5 minutes. Serve warm or at room temperature with jam and cream, if using.
**CHEF’S TIP: You can re-roll and re-shape offcuts of scone dough to cut out an extra 4-6 Scones. Just be aware that their shape may not be as consistent as the 10 scones made without having to re-roll the dough.