Makes: about 8 (depending on size)
- 1000ml (4 cups) cake flour
- 2ml (half teaspoon) salt
- 30ml (3 heaped teaspoons) baking powder
- 80ml (4 tablespoons) margarine or butter
- 1 egg
- 250ml (1 cup) buttermilk
- 125ml (half cup) water
- Preheat oven to 240ºC (460ºF)
- Mix all the dry ingredients together.
- Rub in the margarine, handling as quickly and lightly as possible.
- In a separate bowl beat egg together with buttermilk and water.
- Add the liquid to the dry ingredients about half a cup at a time, mixing with hands or a wooden spoon.
- Do step 5 until all the liquid has been added or until a medium to firm dough is formed.
- If the dough becomes sticky then add flour until it is neither crumbling or sticking to your fingers.
- Pat or roll (with a rolling pin) the dough on a floured surface and cut scones 3cm thick. I use a drinking glass coated with flour instead of a cookie cutter.
- Place on a greased baking sheet some distance apart (the scones rise) and bake for 12 to 15 minutes.
- Take out of oven and allow to cool enough so they can be handled with your hands.
- Cut in half, spread with butter and serve with jam and whipped cream or grated cheese.