Scones
Ready in:
40 min
Difficulty
easy
Servings
2
Free from
gluten, soy
Ingredients
- 400g Mum’s Mill Quick Bread Mix
- pinch of salt
- 100g cold butter (diced)
- 90g icing (powdered) sugar
- 220g buttermilk
- 2 teaspoons vanilla extract
- 1 egg
To serve:
- clotted cream
- strawberry jam
Step by Step Instructions
Step 1
Put the Mum’s Mill Quick Bread Mix, salt, and butter into a large bowl. Rub this mixture together with your fingertips until you achieve a crumble-like texture, and you can no longer feel any lumps of butter. Add to this the sugar and rub together again until combined.
Step 2
In a small saucepan, over a medium heat, gently warm through the buttermilk and vanilla extract (do not boil, just heat). Add to this the flour mixture and stir together, then add the egg and beat this through the mixture until combined.
Step 3
Preheat the oven to 220°C/425°F/Gas 7 and line a baking tray with a sheet of baking paper.
Step 4
On a flour-dusted surface, bring together your mixture with your hands. With a rolling pin, roll out the dough until it is about 3 or 4cm thick. With a round 5 or 6cm scone or cookie cutter, cut out your scone rounds. Place these on the baking tray and brush the top of the scones with some buttermilk.
Step 5
Bake for 15 to 20 minutes, until the top of each scone is golden brown.
Step 6
Allow them to cool completely before cutting them in half. Serve with clotted cream and strawberry jam.
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