Homemade Buttermilk Scones
as seen on Tales From the Kitchen Shed
Equipment
- Mixing Bowl
- Pastry / Cookie Cutter
- Pastry brush
- Baking sheet
Ingredients
Scone Dough
- 450 grams self raising flour or plain flour / all purpose flour plus 2 tsp baking powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda / baking soda
- A pinch salt
- 175 grams butter diced and at room temperature
- 4 tbsp caster sugar
- 150 ml buttermilk – plus a little extra when mixing can be substituted with half milk and half yoghurt
- 1 large egg beaten
- milk or egg wash
- 100 grams sultanas (optional)
Instructions
- Preheat your oven to 425°F / 220°C / 200°C Fan / Gas Mark 7
- Sift the flour, bicarb and salt into a large mixing bowl.
- Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
- Add sugar and stir with a spatula.
- Add sultanas if using and stir again.
- Form a well in the centre of the mix with your spatula.
- In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.
- Quickly pull the mix together – I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.
- The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry.
- Keep mixing to the absolute minimum.
- Turn your dough onto a floured board.
- Pat out your dough gently, maintaining a thick dough of 3 cm (1 ⅓ inch)
- Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don’t twist the cutter.
- For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.
- Bring the trimmings back together and cut the rest of your scones. Don’t over work or you will end up with tough scones.
- Place your scones onto a greased baking tray.
- Brush the tops of your scones with milk or egg wash.
- Bake in the oven for 15 minutes (large) or 12 minutes (standard) until golden brown.
- Cool on a wire rack.
- Serve with jam and cream or butter.
