I love working with buttermilk these days, instead of crumbling the butter with the flour and adding the liquid afterwards, I did it the wrong way around.
It didn’t turned out a flop it tasted delicious like my husband said. When making new recipes, sometimes in the process things change or go differently than what we expect it to be.
Delicious with a dollop of cream and some jam, and a sprinkle of some cheese.
In a mixing bowl add in 4 cups of self raising flour. Make a well in the middle and add in about 600g of buttermilk.
Start at the buttermilk and mix with the flour slowly, till a dough form. Add in about 100g of unsalted butter and work it through. Add in 5ml vanilla essence, pinch of salt and 100ml of castor sugar.
Work it through the dough, until the consistency is like scone consistency. It shouldn’t be too wet or dry, but sticky consistency.
Taking an ice cream spoon, after spreading a large muffin tin with some butter, add scoops full of the mixture into the muffin tin, till the dough is finished.
Place in the oven for 35 minutes the oven on 220 degrees celsius, our oven doesn’t have a fan. For an oven with a fan bake at 200 degrees celsius.
If the cake tester comes out clean, place on rack to cool off, serve and enjoy with a dollop of cream, jam and some cheese.