INGREDIENTS:
MAKES 9 FLUFFY SCONES
- 300G NODO SELF RAISING FLOUR
- 80G CHILLED BUTTER
- 1 EGG
- 70ML BUTTERMILK
- 130ML CREAM
- 2 TBSP SUGAR
METHOD:
-
BLITZ FLOUR AND BUTTER IN A FOOD PROCESSOR, UNTIL A BREADCRUMB CONSISTENCY IS REACHED.
- ADD ALL OTHER INGREDIENTS AND BLITZ UNTIL COMBINED - MIXTURE WILL BE VERY STICKY.
- PLACE DOUGH ON A FLOURED BENCH AND KNEAD UNTIL IT COMES TOGETHER.
- ROLL INTO 2 CM THICK SHEET AND CUT INTO 5CM ROUND DISKS - CAN USE A COOKIE CUTTER.
- GLAZE WITH MILK AND BAKE AT 180 DEGREES FOR 20 MINS OR UNTIL GOLDEN BROWN.
