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21-07-2012, 08:05 AM
Buttermilk scones
Makes about 10
500 ml (280 g) cake flour
15 ml baking powder
2 ml salt
125 g cold butter or margarine
30 ml castor sugar
1 extra-large egg
100 ml buttermilk or sour cream
50 ml water
beaten egg and milk for glazing
1. Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add castor sugar.
2. Whisk egg, buttermilk and water together. Add gradually to dry ingredients and mix lightly to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cookie cutter, about 7 cm in diameter.
3. Place onto a greased baking tray with a little space for spreading and brush with beaten egg and milk.
4. Bake in a preheated oven at 200 °C for 12 – 15 minutes. Turn out onto a wire rack to cool.
Makes about 10
500 ml (280 g) cake flour
15 ml baking powder
2 ml salt
125 g cold butter or margarine
30 ml castor sugar
1 extra-large egg
100 ml buttermilk or sour cream
50 ml water
beaten egg and milk for glazing
1. Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add castor sugar.
2. Whisk egg, buttermilk and water together. Add gradually to dry ingredients and mix lightly to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cookie cutter, about 7 cm in diameter.
3. Place onto a greased baking tray with a little space for spreading and brush with beaten egg and milk.
4. Bake in a preheated oven at 200 °C for 12 – 15 minutes. Turn out onto a wire rack to cool.