Makes 12-14 depending on the size
500 ml SASKO SELF RAISING FLOUR (300 g)
50 ml sugar (40 g)
100 g butter
125 ml buttermilk
60-80 ml milk
beaten egg for glazing
Sift flour in a mixing bowl. Add sugar. Rub in the butter until the mixture resembles breadcrumbs.
Combine the buttermilk and egg and add to dry ingredients with enough milk to make a dough that is soft but not sticky, don’t overmix dough. Turn onto a lightly floured surface and knead gently.
Roll out about 2cm thick and cut out scones with a 6cm diameter round cutter. Place onto a greased baking tray and brush with egg glaze. Bake at 200° C for 15 – 20 minutes. Remove and cool and serve with jam and cream.