Description
These scones come together fast and bake up soft with a light crumb. They’re simple, a little rustic, and honestly perfect with tea when you want something warm without fuss.
Ingredients
Scale
- 2 cups Self-Raising flour
- 1/2 cup sugar
- 4 Tbsp = 60 g butter, cold
- 1/2 tsp salt
- 3/4 cup maas (buttermilk)
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Lightly flour a baking tray or line it with parchment so nothing sticks.
- In a mixing bowl, sift in the 2 cups Self-Raising flour and 1/2 tsp salt.
- Add the 60 g cold butter and rub it into the flour using your fingertips until the mixture looks like fine crumbs. It’s okay if a few little butter bits remain; that actually helps with texture.
- Stir in the 1/2 cup sugar until evenly combined.
- Pour in the 3/4 cup of maas and gently mix with a fork or your hands just until a soft dough forms.
- Don’t overmix here or the scones can turn dense. If it feels too dry, add a tiny splash more maas, just enough to bring it together.
- Turn the dough out onto a lightly floured surface.
- Pat or roll it out to about 2 to 3 cm thick. Thicker dough gives you softer, taller scones.
- Cut using a scone cutter or even a glass. Press straight down without twisting so they rise nicely.
- Place the scones close together on the prepared tray.
- For softer sides, let them just touch slightly.
- Bake for 12 to 15 minutes until lightly golden on top.
- Let them cool for a few minutes, then serve warm.
- They’re best fresh, maybe with butter, jam, or just as they are with a cup of tea or coffee
Notes
Created, prepared, tried, and tested by Caz
Nutrition
- Serving Size: 1
- Calories: 123
- Sugar: 7.3 g
- Sodium: 91.2 mg
- Fat: 3.8 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2.1 g
- Cholesterol: 9.9 mg
