![](admin/recipeuploads/1704361427.jpg)
Ingredients
- 350g (21 ⁄3 cups) plain flour
- 3 tsp baking powder
- 2 tsp caster sugar
- 1/2 tsp bicarbonate of soda
- 100g unsalted butter, chilled, cut into 1cm pieces, plus extra, to serve
- 250ml (1 cup) buttermilk, plus 1 tbsp, extra
Description
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Step 1
Preheat oven to 200°C/180°C fan forced. Lightly dust an baking tray with flour.
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Step 2
Sift the flour, baking powder, sugar and bicarb into a large bowl. Add the butter then use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Make a well in the centre. Pour in the buttermilk. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and mixture just begins to hold together. Turn onto a lightly floured surface and gather together dough. (Do not knead.)
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Step 3
Press the dough into a 2cm-thick rectangle. From 1 short end, fold over one-third to cover the centre third then fold over from the other short end to cover and make 3 layers. Press out the dough to an 18cm square and lift onto prepared tray.
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Step 4
Dust a large sharp knife with flour. Cut the dough into 9 squares, cleaning and dusting the blade between cuts. Brush the tops of the dough with extra buttermilk. Season with salt. Bake for 18 minutes or until risen and golden. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with extra butter.