Braaied buttermilk scones
| Serves: | makes 6 |
| Cooking Time: | 40 minutes |
| Prep Time: | 15 minutes |
Ingredients
- Blackberry jam, for serving
- 2 x 250 g tubs crème fraîche
- 250 ml buttermilk
- 85 g castor sugar, plus extra for dipping the pastry shapes
- 100 g cold butter, cubed
- salt
- 500 g Self raising flour
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Cooking Instructions
- Place the flour, salt, butter and sugar in a mixing bowl and rub together using your fingertips until the mixture resembles large breadcrumbs.
- Add the buttermilk and use a wooden spoon to just bring the mixture together to form a dough. Place on a floured surface and shape into a ball, then gently roll out into a thickness of 3–4 cm.
- Use a biscuit cutter to cut out rounds of dough, then place on a braai grid over low coals and cook undisturbed for 20 minutes, or until the scones have a slightly charred crust.
- Gently turn and cook the other side for a further 20 minutes, or until cooked through and golden.
- Serve with the crème fraîche and spoonfuls of blackberry jam.
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