(Makes around 12 scones)
Ingredients
- 2 cups of self-raising flour
- 3/4 cup of Pepe Saya Buttermilk + extra for brushing
- 60gm Pepe Saya Unsalted Cultured Butter (chilled and chopped)
- Jam and Pepe Saya Clotted Cream to serve
Method
- Preheat fan forced oven to 200c. Line a baking tray with baking paper. Position oven rack in the top half of the oven.
- Sift flour into bowl, add chilled Butter. Using your fingertips rub butter into flour until it resembles fine breadcrumbs.
- Make a well in centre of flour. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- On a lightly floured surface gently roll out dough to 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Place scones on prepared baking tray just touching and brush with extra buttermilk. Bake for 12~15 mins or until golden on top and hollow when tapped.
- Remove from oven and place into clean bowl with tea towel and wrap to keep warm. Split your scone by hand and serve with a good spread of our jam and a dollop (or two) of clotted cream.
Recipe by Mrs Pepe