3 ½ cups self-raising flour
1/3 cup caster sugar
100g cold unsalted butter, chopped
1 egg, lightly beaten
1¼ cups buttermilk
1 cup frozen mixed berries (See Tip)
Raspberry jam and softly whipped cream, to serve
Grease a 20cm x 30cm lamington pan with butter. Lightly dust with flour.
Place the 3 ½ cups flour in a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs.
Make a well in the centre. Add egg, buttermilk and frozen berries. Gently stir with a flat-bladed knife until mixture starts to come together.
Turn dough onto a clean bench lightly dusted with flour. Gently knead to form a smooth, soft dough. Don’t over-knead. With lightly floured hands, gently pat out into a 3cm thick round.
Using a 6cm round cutter dipped in flour, cut out 12 rounds (don’t twist cutter), re-shaping and cutting dough as necessary. Place scones, touching side-by-side, in prepared pan. Lightly brush tops with water.
Cook in a hot oven (200C) for about 20 to 25 minutes, or until golden. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel.
Serve warm scones with jam and whipped cream.