Makes 24 medium or about 50 tiny scones
560 g wheat cake flour (4 x 250 ml)
Pinch of salt
30 ml baking powder
120 g butter, cut into cubes (120 ml)
40 g castor sugar (80 ml)
250 ml buttermilk
1 extra-large egg, beaten
125 ml water
Extra beaten egg for glazing
1. Preheat oven to 220°C/200ºC fan/Gas mark 6.
2. Grease a large baking tray or place a silicone mat on the surface of the baking tray.
3. Sift the flour, salt and baking powder into a large bowl or the bowl of a food processor.
4. Lightly rub the butter into the flour mixture using fingertips, until the mixture resembles coarse breadcrumbs. Alternatively, process on pulse mode using a double-knife stainless-steel blade, until the desired texture is achieved.
5. Mix in the sugar.
6. In a separate bowl, combine the buttermilk and egg.
7. Using a round-bladed knife, stir this into the flour mixture with enough water to make soft but not sticky dough. If using the food processor, have the motor running and add the liquid through the feeder tube in a slow stream.
8. The dough should come together and leave the sides of the bowl clean.
9. Turn the dough onto a floured surface and pat together lightly until the mixture forms a ball.
10. The food processor will make a ball automatically when the correct amount of liquid has been added.
11. Do not over-process as the gluten in the flour will stretch and the scones will shrink and be tough when cooked.
12. Using lightly floured fingers, pat the dough to 3 cm thick on a floured surface.
13. Cut out the scones with a biscuit/scone cutter or glass and place scones onto prepared
14. Brush each scone with an egg glaze and bake for 12-15 minutes.
15. The cooked scone should sound hollow when tapped on the base.
16. Cool on a cooling rack
17. Split in half with your fingers and top with whipped cream and jam or lemon/passion-fruit curd.
• This recipe may be halved; however, still use the whole egg.
• Do not overwork the scone dough; the result will be heavy scones.
• Place scones fairly close together on baking tray for more even rising and baking.