Buttermilk Scones

Had some buttermilk left over from last night's apple pie,
so made some buttermilk scones. when it comes to baking,
buttermilk and self raising flour seem to be the perfect match.

Recipe

2 cups SR Flour

1 Tablespoon caster sugar         
Pinch salt
65 Gms chilled butter
3/4 Cup Buttermilk
Buttermilk for Glazing

Sift together dry ingredients
Chop the chilled butter into the dry ingredients
and then with the tips of your fingers, rub in until the mix resembles
fine breadcrumbs.(When rubbing in the butter, lift the mix up and let it
rain back into the bowl as you go. This helps to continually aerate the mix.)
Make a well in the centre and add the buttermilk, and then combine using a flat
bladed knife until the mix forms a slightly sticky dough.

Turn onto a lightly floured bench and gently knead three times to form a
just smooth dough. It is important not to overwork the dough
Pat or gently roll to approx 2 cm thick and cut your scones.
Place on a greased and lightly floured tray and glaze with buttermilk.
The scones should be just touching each other as this helps push them up.
Bake at 200 C (fan forced) or 220 C (conventional) for approx 15 minutes
until golden brown. They should sound hollow when tapped.