450gm (3 cups) self raising flour
75g (1/3 cup) caster sugar
150g unsalted butter, chopped, softened
125ml (1/2 cup) buttermilk, plus extra, to brush
- Preheat oven to 220C. Sift flour with sugar and 1/4 tsp salt into a large bowl. Add butter and, using your fingertips, rub into flour mixture until mixture resembles breadcrumbs. In a separate bowl, whisk buttermilk and egg until combined, then pour into flour mixture. Using a knife, stir until mixture just comes together; the less you work the mixture, the lighter the scones will be.
- Turn out dough onto a well-floured work surface and, using your hands, pat until 2.5cm thick. To cut out rounds, using a 5 cm pastry cutter straight down and pull straight out without twisting. Repeat to make 12 rounds, reflouring the cutter each time you cut. Place scones 3cm apart on an oven tray with a little extra buttermilk and bake on top shelf of oven for 12 minutes or until risen and dark golden.
- Serve scones with whipped cream and jam