Ingredients
2-1/2 cups self-raising flour
2 tablespoons caster sugar
60g butter, chopped
1 cup buttermilk (or full cream)
Method
Sources
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dataset
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Norwegian wafer iron — roll into cones for cream filling
Legendary dessert book — seasonal pastry, fruit desserts, plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Norwegian wafer iron — roll into cones for cream filling
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Preheat oven to 220°C. Line a flat baking tray with non-stick baking paper. 1. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs (keep palms facing upwards and lift flour, using fingertips to rub in butter to form an even-textured mixture). Alternatively place in a food processor and process using the pulse function, to prevent over-mixing. Transfer to a mixing bowl. 2. Make a well in the centre. Add buttermilk, stirring until dough almost comes together. Turn onto a lightly-floured surface. 3. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible. 4. Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve hot with jam and cream.