1 1/2 cups self-raising cake flour [low protein for a finer flour]
1 tsp castor sugar
1/2 tsp bicarb soda
1/2 tsp cream of tartar
3 tbsp [40g] butter
3/4 cup buttermilk*
Sift together flour, castor sugar, bicarb soda and cream of tartar.
Cut butter into small 1cm cubes. Add a few to the flour and rub the butter and flour together with your fingers, lifting them above the bowl to keep the flour mixture aerated. Keep mixing in the butter cubes until the mixture resembles breadcrumbs. A mixer can be used instead with the flat beater attachment.
Add in buttermilk bit by bit as you might not use all the milk, gently stirring until ‘spongy’ dough is formed.
Knead the dough on a floured surface, before rolling it out 1 inch thick.
Cut into circles.
Bake at 200oC | 392oF in a preheated oven for 15-20 minutes.
To make buttermilk, take one cup of milk and stir in 1 tbsp of white vinegar. Let sit for 5 minutes before using.