Diane’s buttermilk scones

CWA Keiraville Branch member and ex-Land cookery officer Diane Moffitt has recently published a recipe book, All About Scones, which can be purchased for $15 (see below for more details).

I asked Diane if she would choose her favourite from the 27 savoury and sweet recipes for me to share. She hesitated and gave me one that’s not in the book!

Ingredients

3 cups self raising flour
60g butter (cold)
1 teaspoon icing sugar
400ml buttermilk (cold)
pinch salt

Method

Preheat oven to 220˚C. Rub butter into flour with fingertips until it resembles breadcrumbs. Add buttermilk until it makes a soft dough. Roll from bowl onto a floured board with hands coated in flour to prevent dough sticking to hands. Gently roll or press out to an oblong shape. Then, with a floured scone cutter or glass, press into dough without twisting. Lay on baking tray not quite touching. Cook for 12-15 minutes.

Diane’s top tips

• push dough out with knuckles to about 2.5cm thickness
• stir with a knife
• do not knead
• make sure ingredients and hands are cold
• for rustic look, do not glaze the top
• for a shiny top, brush with buttermilk before baking

To purchase the All About Scones book, contact Rebekah on 0407 299 033 or email davebek@ozemail.com.au