Nothing beats a light, fluffy scone. Try our perfect scone recipe and serve them with jam and fresh cream for the ultimate afternoon treat.
Serves1616
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
3 cups (450g) self-raising flour
40g chilled butter, finely chopped
2 tsp caster sugar
1 1/2 cups (375ml) buttermilk
Buttermilk, extra, to glaze
Raspberry jam, to serve
Double cream, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into the well. Use a butter knife in a cutting action to stir until a soft, sticky dough forms. If necessary, add more buttermilk to soften the dough.
Step 2
Turn the dough onto a lightly floured work surface and knead with a light touch until the dough just comes together. Handle the dough gently and be careful not to overwork it, as this will cause your scones to become tough. Use your fingertips to gently pat the dough out to form a 3cm-thick disc. Lightly dust a 23cm square cake pan with flour.
Step 3
Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Re-form any excess dough to cut out more scones. Arrange the scones, just touching, in the prepared pan. Lightly brush the tops with buttermilk. Bake on the top shelf of the oven for 10-12 mins or until golden and scones sound hollow when tapped. Turn out onto a tea towel. Serve warm with jam and cream.
Nothing beats a light, fluffy scone. Try our perfect scone recipe and serve them with jam and fresh cream for the ultimate afternoon treat.
Method
Step 1
Preheat oven to 230°C. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into the well. Use a butter knife in a cutting action to stir until a soft, sticky dough forms. If necessary, add more buttermilk to soften the dough.
Step 2
Turn the dough onto a lightly floured work surface and knead with a light touch until the dough just comes together. Handle the dough gently and be careful not to overwork it, as this will cause your scones to become tough. Use your fingertips to gently pat the dough out to form a 3cm-thick disc. Lightly dust a 23cm square cake pan with flour.
Step 3
Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Re-form any excess dough to cut out more scones. Arrange the scones, just touching, in the prepared pan. Lightly brush the tops with buttermilk. Bake on the top shelf of the oven for 10-12 mins or until golden and scones sound hollow when tapped. Turn out onto a tea towel. Serve warm with jam and cream.
