How to make the perfect scone
There’s nothing finer in life than freshly baked scones with jam and cream served with a cup of tea. Here’s everything you need to know to make a perfect batch.
Ingredients:
- 3 cups self-raising flour
- 40g chilled butter, chopped
- 2 teaspoons caster sugar
- 1 ½ cups buttermilk
- Buttermilk, extra, to glaze
- Raspberry jam, to serve
- Cream, to serve
Method:
1. Preheat the oven to 230°C.
2. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Now add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into it. Using a knife in a cutting motion, stir mixture until a soft, dough forms. You may need to add a touch more buttermilk to soften the dough.
3. Lightly flour and clean work surface and then turn dough onto it. Knead with a light touch until the dough just comes together. Be gentle and make sure you don’t overwork it – this is what causes tough scones. Using your fingertips, gently pat the dough into a disc that is about 3cm thick.
4. Lightly dust a square cake pan with flour. Using a 5cm-diametre round dipped in flour, cut out your scones from the dough. Be sure to re-form any excess dough and cut out more scones from it. Arrange the scones in the prepared tin so they are only just touching. Lightly brush the tops with the extra buttermilk. Bake on the top shelf of the over for 10 to 12 minutes or until golden and scones sound hollow when tapped. Serve warm with jam and cream.
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