Lemon and Buttermilk Scones

Lemon and buttermilk is a superb flavour combination for these afternoon tea scones.

Ingredients make 12

450 g self raising flour

100 g caster sugar

10 g salt

150 g unsalted butter

250 ml cultured buttermilk

1 lemons zest and juice

Method

Preheat oven to 220ºC normal bake (200ºC fan forced). 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 Lemon zest and juice to the buttermilk before adding it to the flour mixture and combined to dough. 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: Try lime or orange instead of lemon.