Buttermilk Scones
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Buttermilk Scones
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I think these are best served warm from the oven, split in half, spread with a dollop of home-made jam or lemon curd, and topped with clotted cream or thick double cream. But if you prefer to simply butter your scone you might like to add 50g/2oz of any dried fruit at the same time as the sugar.
Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012
Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012
Ingredients
- 225g/8oz self-raising flour
- 75g/3oz soft butter, cut into small cubes
- 1/2 teaspoon baking powder
- 2 tablespoons buttermilk or milk
- 40g/1 1/2oz caster sugar
- 1 medium free-range egg, beaten
- TO SERVE:
- Home-made jam or lemon curd
- Clotted or whipped double cream
Directions
- Preheat the oven to 220ºC/425ºF/gas mark 7.
- Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the centre.
- Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle. Do not overwork the dough or it will become tough.
- Turn out the dough on to a very lightly floured surface and gently roll out until 2.5cm/1in thick.
- Cut into rounds using a 5cm/2in cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.
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First Posted: 03/13/2012 7:04 pm Updated: 08/31/2012 10:48 am