- Cooking Time:
- Servings: 10
- Preparation Time:
BackstoryThese moist, light and super tender scones are courtesy of one of Australia's best bakers (Belinda Jeffery) and as well as taking just a few minutes to whip up, are perfectly divine for afternoon tea!
To make a vegan version of these scones, you can use margarine instead of the butter, and make a buttermilk substitute by mixing together 1 cup soymilk with 1 tbsp white vinegar or lemon juice and allowing to sit for 5 minutes before using.
- 1 cup/150g self-raising flour
- 1 cup/160g wholemeal self-raising flour (or wholemeal AP flour + 2 tsp baking powder)
- 2 tbsp/25g caster sugar
- Pinch of salt
- 80g cold unsalted butter, diced
- 100g natural sultanas (or chopped dried dates or other similar dried fruit)
- 1 cup/250mL buttermilk
- Preheat oven to 200 degrees C and line a baking tray with some baking paper, then liberally dust with flour and set aside.
- Sift together all the dry ingredients (both flours, sugar and salt), then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs. Add the dried fruit and toss well so it’s well coated.
- Make a well in the middle of the dry mixture, then pour in the buttermilk and quickly stir together till it holds together, then tip onto a floured chopping board and knead till just combined. Pat the dough about 4-5cm flat, then dip a round cutter into some flour and stamp out the scones, carefully placing the scones closely together on the prepared baking tray.
- Lightly dust the tops with flour, then bake for 20 minutes, or till the scones are golden and sound hollow when lightly tapped on the top. Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes before serving with some homemade strawberry jam and freshly whipped cream!