Recipe Steps
- Preheat the oven to 190℃ Grease an oven tray. Weigh and measure all your ingredients. Have your scone cutter on hand.
- Sieve the Odlum’s self-raising flour & baking powder into a large baking bowl.
- Cut the cold butter into small cubes and rub into the flour mixture until it resembles breadcrumbs. You can use the paddle attachment on your stand mixer to do the same thing. Sprinkle in the salt, then add in the caster sugar. Stir it all around.
- From here on you should work as quickly as possible. Pour the buttermilk into the mixture. Go gradually until you reach 350mls. You may need an extra 30-40mls of buttermilk to loosen the mixture. Using a metal spoon, stir it together well. This is a soft, slightly wet mixture.
- Sprinkle a little flour onto your board. Turn out the scone dough. Knead a little, taking a small piece of mixture from the sides into the centre. Do this for a few turns. Turn it over and pat it down a little. You are trying to achieve a smooth surface on the other side of the dough.
- Dip the cutter in a little flour, this helps it to not stick. Cut out 6 large scones or 10 medium scones. This will depend on the size of your cutter. ( be sure to use that last bit of dough and make a little mini scone, I like to call this the chefs treat)
- Glaze them with some beaten egg or a little buttermilk.
- Optional: sprinkle them with a little sugar.
- Bake for 25-30 mins until golden and delicious.
- Allow to cool slightly on the tray and serve a little warm with freshly whipped cream, a dollop of lemon curd and some freshly picked blackberries.
