Scones - YUMMY!!!!!!!!!!!

So, i really had the urge to cook something quick and easy while the girls were in the bath tonight and i remembered back to when my Nanna used to bake Scones all the time and they were the best ever!!!!

So here is the recipe :)

INGREDIENTS

Makes roughly 15 scones

• 450g self-raising flour , preferably organic
• ¼ tsp salt
• 100g slightly salted butter , chilled, cut in small pieces
• 50g golden caster sugar
• 250ml buttermilk
• 8 tbsp full-fat milk
• a little extra flour for dusting
• strawberry jam and clotted cream, to serve

METHOD

1. Preheat the oven to 220C/gas 7/fan 200C and line a baking tray with baking paper. Tip the flour into a mixing bowl with the salt. add cubed the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
2. Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
3. Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
4. Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
5. Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
6. Serve with strawberry jam and a generous mound of thickened cream.  Eat them as fresh as you can.

ENJOY!!!!! I have been LOL