RECIPE: Buttermilk scones

Makes: 12-14

Ingredients:

480g (4 cups) cake flour

Pinch of salt

30ml (2 tbsp) baking powder

125g butter, cubed

85ml (⅓ cup) sugar

250ml (1 cup) buttermilk

1 extra-large egg

60-80ml water, as needed

Beaten egg, for glazing

Topping:

Butter and/or whipped cream

Jam of your choice

Method:

1. Sift the flour, salt and baking powder into a large bowl.
2. Lightly rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
3. Mix in the sugar.
4. In a separate bowl, combine the buttermilk and egg and, using a round-bladed knife, stir this into the flour mixture with enough water to make a soft - but not too sticky - dough. The dough should come together and leave the sides of the bowl clean.
5. Turn dough out onto a floured surface and knead very lightly until it forms a ball.
6. Using lightly floured fingers, pat the dough down to about 3cm thick. Cut out scones using a 7cm-diameter cutter and place on a greased or sprayed baking sheet. Lightly knead together the trimmings and cut out a last scone.
7. Brush each scone with a little beaten egg and bake in a preheated oven at 220°C for 12-15 minutes.
8. Cool before cutting in half and serving with butter, cream or jam — or a combination of these, or all three, depending on how you interpret the tradition.