- 4 cups all-purpose flour
- 5 tsp baking powder
- 1 tbsp sugar
- 1 tsp bicarbonate of soda
- 3/4 tsp salt
- 1/2 cup butter or shortening, cut up and cold
- 1 1/2 cups low-fat buttermilk
- 3 tbsp butter, melted
1. Preheat oven to 230°C. Line a large baking tray with baking paper. In a food processor, pulse flour, baking powder, sugar, bicarbonate of soda and salt until combined. Add butter; pulse just until coarse crumbs form. Transfer flour mixture to a large bowl. Stir in buttermilk just until dough starts to come together.
2. Transfer dough to a lightly floured surface; knead just until smooth (6 to 8 times). With a floured rolling pin, roll dough to 1,5cm thickness. With a floured 6cm cutter, cut out scones without twisting the cutter. With a wide spatula, transfer scones to prepared baking tray, spacing them 2,5cm apart.
3. Gently press scraps together. Reroll and cut once more. Brush tops with melted butter. Bake for 12 to 15 minutes or until golden brown. Serve warm.
EACH SERVING: About 920kJ, 4g protein, 29g carbohydrate, 9g fat (3g saturated), 1g fibre, 410mg sodium.