Ingredients:
90 grams butter
750 ml cake flour (3 cups)
20 ml baking powder (4 teaspoons)
60 ml sugar (4 tablespoons)
Pinch of salt
+- 250 ml buttermilk / maas (+- 1 cup)
+- 15 ml milk for glazing the top of the scone (+-1 Tablespoon)
Serving Suggestions:
Butter
Whipped cream
Apricot Jam
Strawberry jam
Cheese
Method:
Preheat oven to 200c. Combine the butter, cake flour and baking powder together to resemble bread crumbs. Stir in the sugar and salt. Make dough with the butter / maas. Roll out or pat dough thickly (+-2 cm) on a floured surface and cut out +-15 rounds. Place on a greased baking sheet. Brush top of the scone with milk. Bake at 180c for +-20 minutes till well risen and light brown. Cover the baked scones with cloth and place in sealed container to keep them soft. Serve as desired.
90 grams butter
750 ml cake flour (3 cups)
20 ml baking powder (4 teaspoons)
60 ml sugar (4 tablespoons)
Pinch of salt
+- 250 ml buttermilk / maas (+- 1 cup)
+- 15 ml milk for glazing the top of the scone (+-1 Tablespoon)
Serving Suggestions:
Butter
Whipped cream
Apricot Jam
Strawberry jam
Cheese
Method:
Preheat oven to 200c. Combine the butter, cake flour and baking powder together to resemble bread crumbs. Stir in the sugar and salt. Make dough with the butter / maas. Roll out or pat dough thickly (+-2 cm) on a floured surface and cut out +-15 rounds. Place on a greased baking sheet. Brush top of the scone with milk. Bake at 180c for +-20 minutes till well risen and light brown. Cover the baked scones with cloth and place in sealed container to keep them soft. Serve as desired.
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