During my childhood years, my parents would always take us to Cameron Highlands for a short holiday even though it might take us four to five hours to reach there. Once all of us have grown up, going to Cameron Highlands has only been an annual day trip. To me, Cameron Highlands back then was much better that what it is now. Yes, lots of hotels have been built, better facilities (maybe), but the weather is not as cool as it was before. Pollutions here and there, and everywhere. We've changed, the weather has changed and so does Cameron Highlands.
- 500g of light Italian or plain flour
- 1 tsp of baking soda
- 2 tsp of cream of tartar
- 1 tsp of salt
- 125g of chilled unsalted butter, cubed
- 25g of caster sugar
- 1 egg beaten
- 275ml buttermilk
- 50g of caster sugar (optional)
1. Preheat the oven to 220C.
2. Sift the flour, baking soda, cream of tartar and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add in the caster sugar and mix well.
3. Set aside about a third of the beaten egg and combine the rest with the buttermilk, then add to the flour mixture. Mix briefly to combine into a moist dough.
4. Place on a lightly floured surface, and knead ever so lightly just to bring them together. (Do not knead like you knead your bread or the scones will be hard)
5. Press to a thickness of 2cm and using a round cutter, cut out approximately 12-18 scones (depending on the size) and place on a floured baking tray.
6. Add about a teaspoon of buttermilk to the remainder of the beaten egg to make the egg wash. Brush the scones with the egg wash and dip the scones into the sugar, if you want to.
7. Bake in the oven for about 12-13 minutes or until golden brown on top. Serve with some clotted cream.