Roll Up Scones

This recipe is published in the Waihi School cook book "Fuel for your family" it has been shared from the recipe book of a country mum. I'm sure thousands of these have been served up to hungry farmers around the country over the years, its the buttermilk that makes them so good and I love that you can make them sweet or savoury depending on whatever takes your fancy on the day.

INGREDIENTS

• 3 cups self raising flour
• 1/4 cup castor sugar for sweet scones, 1 Tblsp for savoury scones
• Pinch of salt
• 100g butter
• 400ml Buttermilk, approximately

METHOD:

Preheat the oven to 220 degrees celcius. Sift the flour, sugar and salt into a large bowl. Grate in the cold butter and mix through with a knife. Add the buttermilk and again mix through with a knife- don’t over-mix.Turn out onto a floured board and using a gentle touch, form into a rectangle shape approximately 2.5cm thick. Spread with desired topping. Roll as you would for pinwheel scones and slice. Place on baking paper. Cook for 10-12 minutes.

IDEAS FOR TOPPINGS:

• Basil and pesto with cream cheese
• Relish and cream cheese
• bacon, cheese and tomato relish
• bacon, cheese and spinach
• chilli jam and cream cheese
• date and orange. Soak dates first in orange juice
• Rasberry and peach
• Lemon curd
• Rasberry and mango
• Apricot and almond

Enjoy xx