These golden buttermilk scones are a delightful twist on the classic recipe, offering a rich and tender crumb with a hint of sweetness.
Preheat your oven to 220°C (425°F).
Ensure your oven is fully preheated to achieve even baking.
In a mixing bowl, combine the self-raising flour and salt.
Sifting the flour can help aerate it for lighter scones.
Add the cold butter to the bowl and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Work quickly to prevent the butter from melting.
Stir in the golden sugar.
Ensure the sugar is evenly distributed.
Gradually add the buttermilk, mixing gently with a knife until a soft dough forms.
Add the buttermilk slowly to avoid making the dough too wet.
Turn the dough out onto a floured surface and knead gently a few times.
Handle the dough lightly to keep it tender.
Pat the dough to a thickness of about 1 inch and cut out scones using a floured round cutter.
Press the cutter straight down without twisting for even rising.
Place the scones on a baking sheet and bake for 10-12 minutes until golden brown.
Keep an eye on the scones to prevent over-baking.
Cool the scones on a wire rack before serving.
Cover the scones with a clean towel for softer tops.
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