Buttermilk and White Chocolate Scones

Buttermilk is the preference to use as liquid in scones and here is another sweet element with white chocolate.

Ingredients make 15

540 g self raising flour

80 g caster sugar

10 g salt

180 g unsalted butter

360 ml cultured buttermilk

180 g white choc chip

Method

Preheat oven to 200ºC fan forced (220ºC normal bake).Combine flour, sugar and salt in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Add white choc chip and buttermilk to the bowl, mix until evenly combined. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space approx. a centimetre apart and bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: For extra flavour add lemon zest and juice.