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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 220°C (430°F). Line a baking tray with baking paper. Position oven rack in top third of oven. Sift flour, sugar and salt into a bowl. Make a well in center of mixture. Pour in buttermilk. Using a flat-bladed knife, stir until sticky dough forms. Turn dough out onto lightly floured surface and knead gently until just smooth, only several presses. Using a lightly floured rolling pin, gently roll out to 2cm (1/4 inch) thickness. With a 6cm (2.5") pastry cutter, cut out scones. Press leftover dough together and repeat to make approx 15 scones. Place scones, just touching, on prepared tray. Brush with milk / buttermilk. Bake for 12 - 15 minutes in pre-heated oven until golden and hollow when tapped on bottom. Serve as preferred.