- Buttermilk Scones
- Best served with a cup of Earl Grey tea around 4 p.m for an English afternoon tea! Spread scones with butter & strawberry or raspberry jam. If you want to push the boat out, eat with cream AND jam.
- Makes about 10 scones
- Cookies & Desserts
- Jacquie Low
- 2-3 T buttermilk (dhalle)
8 oz (225g) Self rising flour
3oz (75g) butter at room temp
1`1/2 oz (40g) sugar
1 large egg beaten
2 lightly greased baking trays & a 2"" pastry cutter.
- Sift the flour & salt into a bowl, rub the butter lightly into the flour until it looks like breadcrumbs. Then add the sugar. Now in a jug, beat the egg with the buttermilk & start to add to the dry mixture, mixing the dough with a flat knife. when it begins to come together, finish off with your hands. It should be soft but not sticky. (If the dough seems a little dry you can add a bit more buttermilk, 1 t at a time--too much & the scones will be heavy).
Tip onto a lightly floured surface & roll to at least an inch thick. The secret of well-risen scones is not to make the dough too thin. Cut out with the cookie cutter. Keep reforming the dough till it's all used up. Brush each scone lightly with buttermilk & bake at 220°C for 10-12 minutes. Watch them carefully!
Scones, like muffins, don't keep well, but if you have any left over (unlikely), they freeze very well.