You will need
2 cups (240 g) cake flour
½ t (2.5 ml) salt
1 T (15 ml) baking powder
4 T (60 ml) butter, fridge temperature
1 egg
½ cup (125 ml) buttermilk, yoghurt or sour cream
Method
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Line a baking sheet with baking paper.
Sift the flour, salt and baking powder together, twice. Cut the butter into the flour with a small sharp knife and then rub gently with your fingertips to form a crumbly mixture. Alternatively, use a pastry blender.
Mix the egg and buttermilk with a fork. Use this mixture to bind the flour. Use a small, sharp knife to mix, as a wooden spoon is too heavy. If a little too dry, add a tablespoon or two of cold tap water until a softish dough is formed.
Knead lightly 5 or 6 times.
Pat the dough out to 1.5 cm thickness.
Cut into squares or into rounds, using a scone cutter.
Bake for about 10 minutes.
Break scones in half and serve with butter and jam or grated cheese and/or with whipped cream.
