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Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt
I use this recipe from an old friend to make hundreds of scones every year for many different functions. We usually serve them with egg or meat salad, cheese and preserves or cream and strawberry jam.
4 x 250 ml self-raising flour
5 ml salt
10 ml baking powder
125 ml oil
250 ml buttermilk
30 ml sugar
Mix the dry ingredients.
Mix the wet ingredients separately.
Add together and mix.
Use a spoon to scoop into muffin tins.
Bake at 200°C for 20-25 minutes.
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