Buttermilk Scones

Ingredients:

• 250g plain flour, plus extra for dusting

• 50g caster sugar

• 15g baking powder

• 2g baking soda (1/2 teaspoon)

• 3g salt (1/2 teaspoon)

• 115g unsalted butter, cold and cubed

• Zest of 1 lemon

• 180ml buttermilk, chilled

• 5ml vanilla extract (1 tsp)

• 1 egg, beaten (for egg wash)

To serve:

• Homemade lemon curd

• Cream

Method:

1. Preheat fan oven to 200°C. Line a baking tray with baking paper.

2. In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, baking soda, salt, and lemon zest.

3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Create a well in the centre of the mixture and pour in the chilled buttermilk and vanilla extract. Stir gently with a spatula until just combined; do not overmix. The dough should be slightly sticky.

5. Turn the dough out onto a lightly floured surface. With floured hands, gently bring the dough together into a rough rectangle about 2.5cm thick. Fold it over onto itself twice for layering, then pat down again to about 2.5cm thick.

6. Use a sharp knife or a round cutter to cut the dough into triangles or circles. Place the scones on the prepared baking tray, leaving space between each one.

7. Brush the tops of the scones with the beaten egg.

8. Bake in the preheated oven for 15-20 minutes or until golden brown and risen.

9. Allow the scones to cool slightly on a wire rack. Serve warm with butter, lemon curd, or your favourite jam. Enjoy!