Not many foods that aren’t fruits can pass as breakfast and afternoon tea! But the humble scone does, and so with new found appreciation, I made breakfast scones, and saved some for tea time!!
60 g butter
3 cups wholemeal self-raising flour
2 tbs brown sugar
1 ½ cups buttermilk
Raw sugar to sprinkle on top
Rub the butter, cold, into the flour until it looks like crumbs. Add the brown sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Sprinkle with raw sugar and bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading. They make for some oozy goodness!