Tools
Ingredients
450 g self-raising flour
75 g caster sugar
1 tsp salt
100 g butter, cubes
150 ml buttermilk
2 tbsp milk
Step by step
This recipe makes 12 scones.
Add the flour, caster sugar, salt and butter to the bowl of the stand mixer fitted with the Pastry Beater.
Mix on speed 1 until all ingredients are combined and the butter is broken up into pea-sized lumps.
Turn off the stand mixer and stream in the buttermilk. Mix on speed 1 until the dough just comes together.
Transfer the raggy dough to a floured surface and knead 6-10 times. With your hands, pat the dough flat until about 4 cm thick.
Dip a scone cutter in some flour, cut out the scones, and transfer them to a lined baking tray. Use your hands to bring the scraps of dough back together and cut the rest of the scones.
Brush the top of the scones with some milk and bake them for 15 minutes (or until golden brown) in a 200° preheated oven.
Use a bread knife to cut the scones in half and fill with your favourite toppings.
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