Scones

3 cups self raising flour

1 teaspoon icing sugar mixture

60g butter

420m1 buttermilk

1. Preheat oven to 220°C. Grease a 19cm square tin.

2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs.

3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined.

4. Turn mixture onto a floured surface and combine any loose mixture into the dough. Lightly knead until smooth.

5. Press dough out to about a 3cm

thickness. Using a 5cm pastry cutter, cut into rounds. Place rounds into tin and bake in oven for about 15 minutes or until cooked.

Serve with jam and whipped cream.

Makes approximately 14