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3 1/2 cups self-raising flour
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2 tbsp caster sugar or want more flavour, use dark brown sugar
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65g butter, cold and grated (trust me, time saver!)
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2 cups buttermilk
- 1 teaspoon of vanilla bean paste
- 1/4 teaspoon of salt (or use salted butter)
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Jam, to serve
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Moreish Chantilly Whipped cream, to serve (recipe to come)
Method:
1 - Turn on your over to 200 degrees celcius
2 - Sieve flour and salt. Add in the sugar and then rub in the grated butter between your fingers to form a fine crumb texture (if you have a food processor, I've it a quick blitz to save you doing it by hand - if done by hand and your hands are are hot, place the bowl once finished back into the fridge for 10 mins.
3 - Add in the vanilla bean and buttermilk and with a butterknife or spatula, roughly bring the mixture together being super careful to not over mix.
4 - Turn mixture onto your bench and gently "knead" the mixture until it just holds together
5 - With a rolling pin, roll out to approx 3cm thick (just over an inch) and using a round cutter of some kind, cut out disc - I couldn't find my cutter, so I used a champagne glass today, talk about bougee! Up to you on the size of the cutter for your scones, 5cm is about standard for this cooking time, larger and increase baking time, smaller and decrease, simples!
6 - Place scones on a More Cookie Liner (ok fine, use parchment paper! But don't blame me for the environment in 10 years time when I am still using the same cookie liner hahah)
7 - Brush with a little left over Buttermilk
8 - Bake for 15 mins to 17 mins. I baked mine for 15 mins.
9 - Leave to 1/2 cool (I love to eat them warm) and serve with home made jam and Chantilly cream - yes Jam first you heathens!!!
