Feather Light Scones
By Babi Essop - STUDENT CHEF
INGREDIENTS
2 cups self raising flour
¼ cup sugar
100g butter
125ml buttermilk
1 egg
60-80ml milk
beaten egg 4 glazing
METHOD
Sift flour in mixing bowl. Add sugar
Rub in butter until mixture resembles
breadcrumbs
combine the buttermilk and egg and add to
above with enough milk to make a dough that
is soft but not sticky, DO NOT overmix dough
turn onto a lighty floured surface roll out
about 2cm thick and cut with 6cm scone
cutter. Place on to baking tray, brush with
egg glaze. Bake at 200 for 15-20 minutues.
Remove, cool, serve with cream & jam.
INFO & TIPS
They should be a light as a feather if not u've added to much milk or kneaded to much.Enjoy.....
