Classic Australian Scones
Soft and flaky scones, perfect for breakfast or as a snack. Serve with butter and jam for a classic treat.
Ingredients
- ●2 cups self-raising flour
- ●2 tablespoons granulated sugar
- ●1/2 cup cold unsalted buttercut into small pieces
- ●3/4 cup buttermilk
- ●1 large egg
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour and sugar.
- 3
Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together the buttermilk and egg.
- 5
Add the wet ingredients to the dry ingredients and stir until the dough just comes together.
- 6
Turn the dough out onto a floured surface and gently knead a few times until it comes together.
- 7
Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- 8
Use a biscuit cutter or the rim of a glass to cut out scones.
- 9
Place the scones on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each scone.
- 10
Brush the tops of the scones with a little extra buttermilk.
- 11
Bake for 15-20 minutes, or until the scones are golden brown.
- 12
Serve warm, split open and topped with butter and jam.