Buttermilk Scones with Strawberry Jam and Cream

In a recent Masterchef episode, the contestants had to cook basic baking recipes from the Country Women's Association. One of the recipes was Buttermilk Scones. Unfortunately, the contestants failed in their attempt to make the scones. I cringed when I saw one of the contestants, Aaron Harvie knead the dough, like he was making bread.

The secret to light, fluffy scones is to not over knead or over mix the dough. Only use your fingers to rub the butter into the flour. The less you work the dough, the lighter the scones.

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
1 egg

1. 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.
2. 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.
3. Serve scones with whipped cream and jam

Note: scones turned out perfectly - crunchy on the outside and fluffy inside.