A perfect holiday with kids around at home is the one when you keep them busy. Whether you are spending time with them in the garden, or you are heading out for a picnic always pick on easy to prepare treats so that you will have fun through out the day.
For a perfect afternoon delight have these freshly baked scones and serve them with jam and cream.
3 cups (gloria) self raising flour
40g chilled butter, finnely chopped
2 teaspoon caster sugar
1 1/2 cups buttermilk
Buttermilk extra to glaze
Raspberry jam to serve
Double cream to serve
Preheat oven to 230C. Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into the well. Use a butter knife in a cutting action to stir until a soft, sticky dough forms. If necessary, add more buttermilk to soften the dough.
- Step 2
Turn the dough onto a lightly floured work surface and knead with a light touch until the dough just comes together. Handle the dough gently and be careful not to overwork it, as this will cause your scones to become tough. Use your fingertips to gently pat the dough out to form a 3cm-thick disc. Lightly dust a 23cm square cake pan with flour.
- Step 3
Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Re-form any excess dough to cut out more scones. Arrange the scones, just touching, in the prepared pan. Lightly brush the tops with buttermilk. Bake on the top shelf of the oven for 10-12 mins or until golden and scones sound hollow when tapped. Turn out onto a tea towel. Serve warm with jam and cream.