Being back on the family farm for a couple of weeks has given me the opportunity to get cooking again. As usual, my mother has bought a new contraption for the kitchen. This new piece of machinery is called a Thermomix and one of its many talents is making butter from cream in about 3 minutes. So, after making butter I was left with 3/4 of a cup of butter milk and no idea what to use it for. After searching several recipes, I stumbled across these simple scones and knew that the mother and her British heritage would be kept happy.
- 2 cups self-raising flour
- 1 Tbsp caster sugar
- pinch salt
- 60g (2oz) chilled butter, roughly chopped
- 3/4 cup buttermilk (can be bought from the supermarket, or made – add one Tbsp of white vinegar or lemon juice to a measuring cup, fill to one cup with milk, let stand for 5 minutes)
- extra milk or buttermilk for brushing
- raspberry jam and whipped cream or chilled butter to serve
Preheat oven to 220°C (430°F). Line a baking tray with baking paper. Position oven rack in top third of oven. Sift flour, sugar and salt into a bowl.
tip – don’t overwork the dough at any time as your scones will not rise to great heights