I baked scones for International Scones Week. That’s not to say that I baked them during International Scones Week. Last week was manic; the scones had to wait for me to breathe. Sunday morning was calm enough for the occasion, so here’s my contribution to Celia’s annual event. Photos of the participants’ scones are at Fig Jam and Lime Cordial
Stevia is the sweetener rather than sugar, buttermilk with a splash of milk to slacken its thickness is the liquid, self-rising flour, salt, and cold cubed butter rubbed into the flour. I mixed the dough with a table knife, patted it to a 3cm floured flat disk, and then used the largest cutter I could find. If you’re going to eat a scone, I reckon you should eat a scone … not a dainty petit four with a drop of jam.