Scones

Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.

Ingredients

60 g butter

3 cups self-raising flour

2 tbs caster sugar

1 ½ cups buttermilk

1 tbs milk for brushing

1 tbs raw sugar for sprinkles if you like

 

Method

Rub the butter, cold, into the flour until it looks like crumbs. Add the 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 round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! 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 for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!

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Scones

Scone nation!

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!!

Ingredients

60 g butter

3 cups wholemeal self-raising flour

2 tbs brown sugar

1 ½ cups buttermilk

Raw sugar to sprinkle on top

Method

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!

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Scone nation!