Enjoy the last beautiful (clear or rainy) days of Autumn with a batch of
Hilary Biller’s delicious scones and freshly brewed tea.
Makes about 12 big ones or 20 smaller scones
You would need:
4 cups cake flour
Pinch of salt
2 Tbsp baking powder
125g cold butter, cut into small cubes
1/3 cup sugar
1 cup buttermilk
1 xtra-large egg
60 ml water (if needed)
1 egg, beaten for glazing
Sift flour, salt and baking powder together.
Place in your food processor.
Add cubed butter and whizz until it is well blended and mixed and looks like breadcrumbs.
Add sugar and give it another whizz to mix.
Turn mixture into a mixing bowl.
Mix the buttermilk and egg with a fork in a separate bowl.
Add to the flour mixture, and using a knife, mix through lightly.
Add water if needed, the dough must come together and leave the sides of the bowl – not sticky.
Turn dough out onto floured surface and knead very lightly to from a ball – do not over knead , or you will have rock scones.
Pat dough down lightly to about 3 cm thick.
Cut out 5cm or 7cm rounds with a cutter.
Brush each scone with beaten egg and bake for 12 minutes at 220°C.
Cut open with serrated knife when slightly cooled down and serve with strawberry jam, apricot jam, cream, bovril, marmite or melted cheese & tomato – whatever you fancy!