Makes: 12 – 24 Scones Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 10 – 15 minutes
Ingredients
| 420 |
g |
Cake Flour (3 x 250ml + ¼ cup) (3 ½ cups) |
| 2 |
ml |
Salt (¼ tsp) |
| 60 |
ml |
Sugar (4 tbsp) (¼ cup) |
| 80 |
g |
Margarine (6 tbsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 320 |
ml |
Buttermilk (1⅓ cups) |
| 30 |
ml |
Lukewarm Water (3 tbsp) |
|
|
Beaten egg or milk, to brush |
Method
- Mix the flour, salt and sugar together. Cut the margarine into the flour with a knife.
- Add the Anchor Instant Yeast to the flour mixture and mix.
- Mix the Buttermilk and water together and add to the flour mixture until the dough comes together in a ball. Do not over work the dough. Scone mix must be handled very lightly.
- Cover the bowl with plastic and leave to rest in the fridge for 15 minutes.
- Sprinkle the work surface with flour. Turn the dough out onto the flour. Press the dough out lightly with your hands, making sure the thickness is about 2 cm high.
- Cut the dough into circles with a glass or a dough cutter. (You can make smaller or bigger scones).
- Place the scones on a greased baking tray, 3 across and 5 – 6 down, depending on the size of the baking tray.
- Cover with a greased plastic and allow to rise in a warm place, for 10 minutes.
- Brush the tops with beaten egg or a little milk and bake in a preheated oven at 200 ˚C / 400 ˚F for 10 – 15 minutes.
