Scones
CLAIRE MARSH
I got into baking out of a love of all things sweet, and the ritual of sitting down to tea and scones. There’s something so peaceful, calming and traditional about a cup of tea and a scone. My nanna always had afternoon tea ready when we came to visit. For me, it’s about being part of a legacy of women who have taken their passion for feeding their families, sharing knowledge and baking our hearts into goods we create.
MAKES 12 PREP AND COOK TIME 30 MINUTES
3 cups (450g) self-raising flour
80g organic butter, at room temperature 1 cup (250ml) buttermilk, approximately, at room temperature
1 Preheat oven to 220°C (200°C fan-forced). 2 Sift the flour into a large bowl. The more times you sift it, the better (I sift two to three times). Rub butter into flour until it resembles breadcrumbs. This is where the butter being at room temperature really helps, as it’s easier to handle and works into the flour well.
3 Make a well in the centre and add the buttermilk. Mix with a blunt knife until it becomes a soft dough. Add an extra ¼ cup (60ml) if needed.
4. Turn dough out onto a lightly floured surface. Knead gently until mixture comes together. Don’t over-knead or scones become hard, like rocks. Pat into a 2cm high round and cut scones with a 5.5cm scone cutter. Don’t twist the scone cutter or the scones won’t rise up straight – they fall to the side. Press dough back together and cut more. (Note: each time dough is recombined, scones will be less tender.)
5 Place on a tray about 1cm apart. Bake for 20 minutes until golden and risen.
6 Transfer to wire rack to cool. A great scone will sound hollow when tapped on the bottom. Suitable to freeze. Not suitable to microwave.