buttermilk scones

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.