Buttermilk scones

With the infamous royal wedding coming up this week, we should probably eat lots and lots of scones, don’t you think? It would be my selfless tribute to Her Majesty.

The perfect recipe can be found in Phillippa Cheifitz’s winning cookbook “Lazy Days” – one of my all-time favourite cookbooks in my kitchen. This food icon sure knows how to make comfort food look and taste fantastic. Some of her recipes have become firm favourites in my house, especially her country pancakes, roast garlic prawns (brilliant) and buttermilk scones.

Phillippa’s scones are just fabulous. Made with cold grated butter and buttermilk, I serve these golden puffy delights with whipped cream and lots of thick strawberry jam. I didn’t change anything about this recipe, because it needs no tweaking at all – just praise!

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• pinch of salt
• 100 g cold butter
• 1 free range egg
• 1/2 cup buttermilk
• beaten egg of milk

Method: (makes 8 medium size scones, serves 3-4 people)

1. Pre-heat oven to 220 degrees Celsius.
2. Sift flour, baking powder & salt together.
3. Grate cold butter into dry ingredients, and rub lightly together with fingertips.
4. Beat egg lightly with buttermilk, then stir into flour/butter mixture.
5. Lightly knead together, then pat out thickly onto floured board.
6. Cut out rounds and place on floured baking tin/sheet.  Lightly knead the remaining dough and repeat.
7. Brush the tops with beaten egg or milk (I use milk)
8. Bake at 220 degrees Celsius, one shelf above the middle, for 10-12 minutes untill well-risen and golden.
9. Cool on a wire rack, but serve at fresh as possible.
10. To serve, split open (it splits open without a knife very easily), top with thick cream and top with preserves.