buttermilk scones Makes 12 2 cups (560g) cake flour, sifted 3 tbsp (30ml) baking powder 1 tsp (5ml) salt 1 tsp (5ml) sugar ½ cup (115g) Clover Mooi River Butter, softened 1 egg 1 cup (250ml) Clover Inkomazi ¼ cup (60ml) Clover Full Cream Milk For glazing 1 egg, beaten Preheat the oven to 220°C. Put the flour, baking powder, salt and sugar into a mixing bowl. Rub the butter into the flour mixture, using your fingertips, until the mixture resembles breadcrumbs. Beat the egg and buttermilk together. Make a well in the centre of the flour and add the buttermilk mixture. Using a butter knife, gently cut into the liquid to form a soft dough. Place the dough on a lightly floured surface and gently roll to a thickness of 2cm. Cut out rounds using a cookie-cutter. Place the scones on a greased baking tray. Brush the tops with some of the egg glaze. Bake for 10–12 minutes or until puffed up and golden.
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