Ingredients:

  • 2 1/4 cups (300 g) Self-Rising Flour, sifted
  • 1 Tbsp (15 g) Granulated Sugar (optional)
  • 5 Tbsp (75 g) Unsalted Butter, chilled and cubed
  • 2/3 cup (150 ml) Cold Buttermilk
  • 1 large Egg, for glaze (lightly beaten with 1 tsp milk or water)

Instructions:

  1. Preheat Oven: Set the oven temperature to 220°C (425°F). Line a baking sheet with parchment paper.
  2. Sift Dry Ingredients: Sift the self-rising flour and sugar (if using) into a large mixing bowl. Sifting prevents lumps and incorporates air, aiding the rise.
  3. Incorporate the Fat (The Rubbing Method): Add the cubed, cold butter to the flour mixture. Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work fast to keep the butter cold.
  4. Add Liquid: Make a well in the centre of the mixture. Pour in the cold buttermilk all at once.
  5. Bring Together: Using a blunt knife or spatula, quickly bring the mixture together into a shaggy dough. Mix only until just combined. Stop the moment all the flour is hydrated—overmixing develops gluten and results in tough scones.
  6. Light Kneading: Turn the dough out onto a lightly floured surface. Pat (do not roll) the dough until it is about 3 cm (1.25 inches) thick.
  7. Cut the Scones: Dip the cutter (or glass) into flour before each cut. Push straight down through the dough; do not twist the cutter, as twisting seals the edges and prevents the scone from rising evenly.
  8. Arrange and Glaze: Place the cut scones onto the prepared baking sheet. Ensure they are touching slightly, as this helps them rise taller (“shoulder-to-shoulder” baking). Brush the tops lightly with the egg wash.
  9. Bake: Place the sheet into the preheated oven. Bake for 12 to 15 minutes, or until the tops are beautifully risen and golden brown.
  10. Cool and Serve: Transfer the scones to a wire rack. Serve warm or slightly cooled with jam and clotted cream.