AMANDA’S HIGH RISE SCONES

1 cup plain cake flour
½ cup buttermilk
¼ cup butter, chilled and chopped
⅛ cup caster sugar (30 ml)
1½ teaspoon baking powder
½ teaspoon salt
1 egg, lightly beaten

Preheat oven to 220°C.
Sift together flour, salt and baking powder into a cold bowl.
Rub or beat in cold butter until flour forms a fine breadcrumb consistency.
Mix in sugar.
Make a well in centre, add buttermilk and mix using a knife.
Gently bring dough together into a ball, place on a floured surface and press or roll out gently to a thickness of 2 – 3 cm.
Cut out scones with a lightly floured cutter to preferred shape/size.
Place on a lined and lightly floured baking tray.
Brush with beaten egg.
Bake for approximately 12 minutes or until risen and golden.
Allow to cool on a wire cooling rack, then serve with butter and nightshade jam.

Recipe: Amanda Conradie
Photo: Elize de Kock