- 3 cups flour
- ⅓ cup sugar
- 1 teaspoon salt
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter
- 1 cup buttermilk
- 25ml milk
I make these so I have breakfast. You can freeze them and they’ll last long enough that I can’t really tell you when they go bad.
Preheat an oven to 200°C, or 400°F in Awful Units
Combine Sugar, Salt, Baking Powder and Baking Soda in a large bowl.
Cut the butter into small pieces, ~15mm.
Mix butter into the dry mix with your fingers, go for a coarse breadcrumb sort of feel.
Add Buttermilk and mix until combined.
Transfer dough over to a floured board, use a cutter or drinking glass with a floured edge to cut circles out the dough. Avoid handling to dough too much.
Put the cut pieces onto a baking tray, repeat until you run out of space or scone dough.
Brush the tops of the scones with milk.
Bake for 15 minutes or until slightly browned.
Eat them or something I don’t tell you what to do with your food.