I spent the day with my 3 year old nephew. We played with Lego, ate scones and drank lemonade. He's my kinda guy.
slightly adapted from Belinda Jeffery's Mix & Bake
Makes 18 - 20
300g self-raising flour
320g stone-ground wholemeal flour
55g caster sugar
1 teaspoon fine sea salt
160g cold butter, chopped
Preheat the oven to 200 degrees C. Spray a large baking tray with cook oil spray.
Put both flours and the sugar and salt into a large mixing bowl and stir to combine. Add the butter and rub them lightly together with the tips of your thumbs and fingers until the mixture resembles course bread crumbs.
Pour in the buttermilk and stir very lightly with a butter knife until the dough just starts to come together. Turn the dough onto a lightly floured board and quickly knead the dough until just combined.
Pat the dough out until it is 4-5 cm thick. Cut out rounds of dough with a 6cm cookie cutter. Gently knead any scraps together and cut more scones.
Put the scones on the prepared baking tray so that they are almost touching. Bake for 20 minutes until they have risen and the tops are golden.
Serve with jam and whipped cream.