Buttermilk Scones

Buttermilk Scones Recipe

The key to light scones is to keep the mixture quite wet and don’t knead it as such, just bring it together quickly and lightly and then flatten it a little but keep it about as deep as the scone cutter. And always use butter!

This recipe makes 8 – 12 small scones.

You’ll need a scone cutter and a lined baking tray.

Preheat oven to 220C / 200C Fan.

Ingredients

• 335g Self Raising flour

• 110g butter (at room temperature)

• 60g caster sugar

• 2 medium eggs

• pinch salt

• 150 – 250ml buttermilk

Method

1. Preheat oven to 220C / 200C Fan
2. Sift the flour into a wide bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.  Stir in the sugar and salt.
3. Break the eggs into a small bowl and add about half of the buttermilk.  Whisk together with a fork.
4. Make a well in the flour, add the milk and egg mixture and mix together with your hand until the mixture comes together, adding more milk if necessary. It should be quite soft and a bit sticky.
5. Turn out onto a well-floured surface and lightly just bring the dough together.
6. Press down a little, cut into rounds using the cutter, and place on the baking sheet as you go.
7. Brush the tops with buttermilk and sprinkle with a little flour.
8. Bake in the hot oven for 15 – 20 minutes or until golden on top.
9. Cool on a wire rack.

Notes

For fruit scones, add a small handful of currants (approximately 80g) to the flour mixture before adding the milk.