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