Buttermilk Scones

Preheat the oven to 200°C. Line a baking sheet with baking paper.

Sift the flour, castor sugar and salt together.

Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre of the mixture and add the buttermilk.

Use a flat blade non serrated knife and cut the buttermilk into the dry ingredients until a dough starts to form.

Turn out on a lightly floured surface and bring together. Knead gently.

Use a floured rolling pin and gently press/roll out to 2 cm thickness.

Use a 6 cm in diameter cookie cutter dipped in flour and cut out shapes. Do not turn the cutter while cutting – cut straight down.

Bring the leftover dough together and cut out the remaining scones.

Place on the baking sheet so that they are just touching and brush lightly with milk.

Bake for 10 – 15 minutes or until it sounds hollow when tapped lightly.

Remove from oven and cool slightly. Transfer to a wire rack, cover with a tea cloth and leave to cool.

Serve with butter, mascarpone, cheese and jam.

HINTS & TIPS:

• Place the scones on the baking sheet allowing them to just touch. By doing this they will have fewer dry sides.
• Try to handle the dough as little as possible for a lighter, less dense scone. Keep ingredients as cool as possible.
• Use LANCEWOOD® Sour Cream or Cultured Cream instead of Buttermilk.