Begin by placing the Bulla Whipping Cream into a stand up mixer, and using the whisk attachment, whisk the cream until it has separated. Be sure to cover the top of the mixing bowl with cling film to avoid mess from the milk solids.
Once butter has formed, remove all ingredients from the bowl and strain well overnight to separate.
Preheat oven to 220°C (430°F).
To make the scones, use a food processor and blitz together the cold butter, flour and baking powder to a fine crumb.
Take a large mixing bowl and mix together the buttermilk left from the strained butter, feta, salt and chives.
Take a third bowl and add some of the buttermilk mix followed by some of the flour mix. Repeat this 3 more times until combined. Do not over mix or the scones will be chewy.
Sprinkle flour on the bench, then using floured fingers press the dough out to about 1.5 cm thick. Cut into rounds using a sharp 6 cm cutter. Place close together on a lined baking tray. Squash the bits that weren’t cut into another 3cm high mound and cut again and repeat until all the dough is used.
Brush the top of each scone with buttermilk and bake for 13 minutes.
Serve warm with home made butter.
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