Scones take 2

Last Sunday I made a batch of scones.  I managed to make it all under 40 minutes.  Again, I used the recipe from here.  The change I applied this time is using lemon juice instead of vinegar to make buttermilk (as I ran out of vinegar). 

Ingredients:
3 cups of flour
4 tsp of baking powder
1.5 cups of milk (to which I added 1.5 tsp of fresh lemon juice to make buttermilk)-note you need to let the milk sit for at least 5 minutes
2 tbsp sugar
pinch of salt (I used 1/4 tsp)
80g very cold butter


Directions:

Preheat oven to 200 degree C on fan bake.  Sift the flour, baking powder, salt in a bowl and grate in butter and with clean hands work the butter into the flour until the mixture is fully integrated and resembles breadcrumbs.  Stir the buttermilk and add the buttermilk into the dry ingredients.  Use a butter knife to mix. (as if you are cutting the flour)  The mixture should look moist.  *This  time, I did not need to add any extra milk.

Place the mixture on a floured bench and gently pat out into shape with a quick knead. Cut and place on greased tray.

Bake for 10-15 minutes (depending on your oven). My oven took 20minutes. It should look golden.

Once they are coloured they are done.  Serve with butter and good jam.

 

This time I used scones cutter* to get very even sized scones.  I made 12 in the above recipe.  They disappear pretty quick when I took it out of the oven.

 

After church, I had another piece with jam and cup of tea.

 Note: The scones should feel light when you lift it out of the tray. 
Hints and Tips:
If you're using a cookie cutter to cut the scones, don't twist the cutter after cutting the dough. Twisting a round cutter, while removing it, will cause the scone edges to seal. This will inhibit them from rising.  Courtesy of: http://www.blackbookcooking.com/scones-hints-and-tips-sb