( SERVES 12 )
- Heat oven to 220 degC. Sift flour, sugar and salt into a large mixing bowl. Using the tips of your fingers and lifting the flour to aerate the mixture, thoroughly rub butter into flour until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the dry ingredients. Pour the buttermilk into the well, then, using a butter knife, mix together quickly and lightly to just combine.
- Turn mixture on to a lightly floured surface. Knead lightly and briefly to bring the mixture together into a soft dough.
- Dust the work surface with flour again, then press the dough into a 3cm thick block. Cut this into 12 square scones. Place scones on a greased baking tray and brush tops with milk to glaze. Bake for 15 minutes or until puffed and golden brown. Cut in half and serve topped with butter, or a dollop of jam and cream, as desired.
Tip: When used in baking, buttermilk produces a very light product.
Tip: You can use buttermilk in place of milk, sour cream or yoghurt in baked goods such as scones, cakes and bread.
Tip: For a low-fat alternative to milk or yoghurt, use buttermilk in drinks such as fruit smoothies.