Buttermilk scones

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
Serves 7
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200g of plain flour
  2. A pinch of salt
  3. 1 teaspoon bicarbonate of soda
  4. 50g unsalted butter ( chilled and cut into cubes )
  5. 2 tablespoons of unrefined golden caster sugar
  6. 50ml of buttermilk ( plus extra for glazing )
  7. 1 egg beaten.
Instructions
  1. Preheat the oven to 220 degrees C or gas mark 6. Grease and flour a baking sheet.
  2. Sift together the flour, salt and bicarbonate of soda. Rub in the butter until it resembles breadcrumbs. Stir in the sugar .
  3. Add the buttermilk and the beaten egg and combine together.
  4. Knead the dough gently to combine the ingredients. Be careful not to overwork the dough.
  5. Using a floured rolling pin roll out the dough on a floured surface . About 2cm thick is a good depth.
  6. Use a cutter to cut out as many scones as you can. Re-roll the dough as necessary. I managed 8 from this recipe.
  7. Transfer to your baking sheet and brush with a little buttermilk to create a glaze.
  8. 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.
  9. Preheat the oven to 220 degrees C or gas mark 6. Grease and flour a baking sheet.
  10. Sift together the flour, salt and bicarbonate of soda. Rub in the butter until it resembles breadcrumbs. Stir in the sugar .
  11. Add the buttermilk and the beaten egg and combine together.
  12. Knead the dough gently to combine the ingredients. Be careful not to overwork the dough.
  13. Using a floured rolling pin roll out the dough on a floured surface . About 2cm thick is a good depth.
  14. Use a cutter to cut out as many scones as you can. Re-roll the dough as necessary. I managed 8 from this recipe.
  15. Transfer to your baking sheet and brush with a little buttermilk to create a glaze.
  16. 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.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/
Remember.. The cream goes first and then the jam!! The Devon way is best!! 

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