Basic Buttermilk Scones

2 cups self raising flour
1 tbsp caster sugar
pinch of salt
60g butter
3/4 cup buttermilk
extra butter, for brushing
raspberry jam and whipped cream to serve

Preheat the oven to 220 c/ 200c for fan forced
Line a baking tray with baking paper
Position oven rack on top shel;f of oven
Sift the flour, sugar and salt into a bowl, add the butter. Using fingertips, rub butter into the flour mixture until mixture resembles fine breadcrumbs
Make a well in the centre of the mixture. Add buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
Using a lightly floured rolling pin, gently roll dough out until 2 cm thick. Using a 6 cm round cutter, cut out the scones. Press left over dough together. Repeat to make 12 scones. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12-15 mins or until golden and hollow when tapped on top. Serve with jam and cream.

Number of Servings: 12

Recipe submitted by SparkPeople user BIGEARS2.