A wonderful recipe that creates light and fluffy scones..
I have to confess I have had some bad scone baking incidents!! In the past they have come out of the oven as flat as a pancake or as hard as bullets!
This particular recipe worked for me.. I was thrilled as I love scones .. Especially a cream tea with Devonshire clotted cream and some homemade jam .. You just can’t beat the combination and obviously the cream goes first!! I am devon born and bred after all!
Buttermilk Scones
2015-08-13 17:07:29
Serves 7
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 200g of plain flour
- A pinch of salt
- 1 teaspoon bicarbonate of soda
- 50g unsalted butter ( chilled and cut into cubes )
- 2 tablespoons of unrefined golden caster sugar
- 50ml of buttermilk ( plus extra for glazing )
- 1 egg beaten.
Instructions
- Preheat the oven to 220 degrees C or gas mark 6. Grease and flour a baking sheet.
- Sift together the flour, salt and bicarbonate of soda. Rub in the butter until it resembles breadcrumbs. Stir in the sugar .
- Add the buttermilk and the beaten egg and combine together.
- Knead the dough gently to combine the ingredients. Be careful not to overwork the dough.
- Using a floured rolling pin roll out the dough on a floured surface . About 2cm thick is a good depth.
- Use a cutter to cut out as many scones as you can. Re-roll the dough as necessary. I managed 8 from this recipe.
- Transfer to your baking sheet and brush with a little buttermilk to create a glaze.
- Bake for somewhere between 10-15 minutes. I set my alarm and checked after 10 minutes but they needed a few minutes more. They should be golden brown.
- Preheat the oven to 220 degrees C or gas mark 6. Grease and flour a baking sheet.
- Sift together the flour, salt and bicarbonate of soda. Rub in the butter until it resembles breadcrumbs. Stir in the sugar .
- Add the buttermilk and the beaten egg and combine together.
- Knead the dough gently to combine the ingredients. Be careful not to overwork the dough.
- Using a floured rolling pin roll out the dough on a floured surface . About 2cm thick is a good depth.
- Use a cutter to cut out as many scones as you can. Re-roll the dough as necessary. I managed 8 from this recipe.
- Transfer to your baking sheet and brush with a little buttermilk to create a glaze.
- Bake for somewhere between 10-15 minutes. I set my alarm and checked after 10 minutes but they needed a few minutes more. They should be golden brown.
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