HISTORY OF MY DISH
This is such an easy recipe and always a huge success, whether over a weekend or on holiday— always a welcome snack.
INGREDIENTS
Self-raising flour 675 g
Baking powder 8 g
Salt 2 g
Butter, cold and cubed 175 g
Eggs 3 units
Buttermilk 500 ml
Milk 100 ml
METHOD
- Preheat the oven to 180°C. Grease a giant muffin pan
thoroughly. - Sift together the flour, baking powder and salt.
- Rub the butter into the flour using your fingertips.
- Whisk together the eggs, buttermilk and milk and stir
into the flour mixture gently until moistened. Do not
over-mix. - Spoon the batter into the prepared pan (don’t be shy,
you can fill the pan completely). - Bake for 30 to 35 minutes. You may cover the top with
foil should it brown too quickly. - Allow to cool, and enjoy with jam and cheese.
YIELD
YIELD 6 SCONES
PREPARATION TIME 10 MINUTES
TOTAL TIME 1 HOUR