Classic buttermilk scones

MAKES 16 PREP AND COOK TIME 35 MINUTES

2½ cups (375g) self-raising flour 1 tablespoon caster sugar

¼ teaspoon salt

30g butter

1¼ cups (310ml) buttermilk, approximately jam and whipped cream, to serve

1 Preheat oven to 220°C (200°C fan-forced). Grease a 20cm square cake pan or small baking tray. Sift flour, sugar and salt into a large bowl; rub in butter with your fingertips. Make a well in flour mixture; add buttermilk.

2 Using a knife, cut buttermilk through flour mixture to form a soft, sticky dough; add a little more buttermilk only if needed. Knead dough on a floured surface until smooth. Using your hands, press dough out evenly until

2cm thick. Cut 5cm rounds from dough, place, side-by-side, in pan.

3 Gently knead scraps of dough together; repeat pressing and cutting, place in pan. Brush tops with a little extra milk. Bake for 20 minutes or until browned and scones sound hollow when tapped on the top with your fingers. Serve with jam and whipped cream.

Baked/unbaked scones suitable to freeze. Not suitable to microwave.