Buttermilk Scones

This Buttermilk Scones have a soft light texture and I love the delicious buttermilk taste. I enjoyed having it warm and fresh from the oven with the melting butter and the not-so-sweet strawberry preserved ~ Yummy ~  This recipe is adapted from No-Frills Recipes with slight amendments to suit my needs.

Ingredients:
200 g self-raising flour (sifted 3 times)
1/4 tsp salt
2 tbsp sugar
50 g cold butter (cut into cubes)
150 ml buttermilk (mix low-fat milk with 2 tsp lemon juice and stand for 30 minutes)
Milk for glazing

Methods:

1. In a bowl add flour, stir in salt, mix well.  Add cold butter cubes, rub with your fingers until resembles breadcrumbs.
2. Stir in sugar.  Make a well in the center and pour in buttermilk, hold back a bit in case the mixture becomes too runny.
3. Stir to mix with a pair of chopsticks, but do not over mix.  Dough should be sticky.  If dough is too dry, add in a bit of left over buttermilk from (2).
4. Transfer dough onto a slightly floured work top.  Lightly pat dough to 1.5 cm thick and cut with a flour dusted 5.5 cm cutter.  Press cutter firmly into the dough.  Do not twist.
5. Arrange scones on a lined baking tray.  Glaze scones with some milk.
6. Bake in a preheated oven of 200 degree Celsius for 20 minutes.  Scones are cooked when they have risen and begin to separate in the middle and slightly brown on top.
7. Transfer to the wire rack to cool.

Let's enjoy this simple yet yummylicious buttermilk scones with a cup of coffee....

Notes:  The leftover scones can be stored in an air tight container and put in the fridge, which can last for few days.  To consume, I will warm them up in an oven toaster and they are as good as the freshly baked ones.