|280 g||flour — plain|
|15 ml||Robertson's baking powder|
|45 ml||castor sugar|
|180 ml||LANCEWOOD® Buttermilk|
|2,5 ml||vanilla — essence|
Sift flour, baking powder and castor sugar together in a large bowl.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs, or use a pastry cutter.
Lightly beat together the buttermilk and vanilla.
Pour this mixture into the flour mixture, and cut in with a round-bladed knife until it comes together nicely.
On a floured surface, gently pat the dough into a 2cm thick rectangle.
It will still be quite sticky but try not to over-flour it.
Cut out 5cm diameter rounds with a floured cutter.
Place onto a greased baking tray and brush lightly with milk. This will give a lovely golden colour to the scones.
Allow the scones to stand for 15 mins before baking.
This lets he baking powder start to work and improves the volume of the scones.
Bake at 220°C for 10-12 mins, then allow to cool on a wire rack.
Delicious when served with a smear of butter, spoonful of jam and generous dollop of whipped cream!
Reprinted with permission of The Sweet Rebellion. Click here to see more recipes.
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