Buttermilk Scones
Round shaped scones
Square shaped scones
Scones are the easiest English tea time treat. These are buttermilk scones as buttermilk is
used to bind all the ingredients together. They are really nice tasting scones with a crisp
outer crust and a soft bread like texture inside.
Ingredients:
- 2 cups (260g) All- purpose flour
- 1/4 cup (50g) White sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup (113g) Butter (cold and cut into tiny cubes)
- 3/4 cup (160 - 180 ml) Buttermilk
- 1 teaspoon vanilla extract.
Method:
- Preheat oven to 200 degree C and place rack in middle of oven. Line a baking tray with parchment paper. Sprinkle a bit of flour on top of the paper.
- In a large bowl, combine sifted flour, baking powder, baking soda, salt and sugar.
- Cut in the cubed cold butter into the flour mixture. Blend with a pastry cutter or a fork until it resembles coarse crumbs.
- Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. DO NOT over mix.
- Turn dough out onto a lightly floured surface, and knead briefly.
- Roll dough into a 1 inch thick and about 7 inch round. (This thickness is vital. The reason scones don't rise enough is because they are rolled too thin).
- Use a 2 1/2 inch round cutter to cut dough into circles.
- Transfer scones to the baking tray and brush the tops of scones with a little milk (helps with browning).
- Bake for about 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Remove from oven and transfer to a wire rack to cool. Serve warm.
To bake buttermilk scones:
Measure all ingredients before begin to make the buttermilk scones
Line a baking pan with parchment paper
Whisk all dry ingredients together with a wire whisk
Blend in the cut butter into the flour mixture with a pastry cutter
Blend until mixture resembles coarse crumbs
Add the buttermilk ( with vanilla extract added) into the flour mixture
Stir with a spatula JUST until the dough comes together. Do not OVERMIX
Knead the dough gently and form into a 7 inch round and 1 inch thick
Use a 2.5 inch round cutter to cut the dough into circles and transfer to baking pan
Brush the top of scones with a little milk
Bake in preheated oven for 18 minutes until golden brown
Remove from oven
Then transfer to a wire rack to cool. Cooling on a rack will give you crisp crusts while covering them with a tea towel will give a soft scone.
As always, scones are at their best served warm from the oven.
These freshly baked scones are square in shape
They taste really delicious plain
It's equally delicious when serve with butter and jam
Or they can be served the old fashioned way: with clotted cream and jam.
These scones can even be stored at room temperature for a few days. Reheat before serving.
DO ENJOY! ..... with afternoon tea!
Tips: (taken from King Arthur Flour)
- Scones are best served warm. To reheat room temperature scones, place on baking tray, tent lightly with foil and warm in preheated 180 degree C oven for about 10 minutes.
- Freeze scones for 30 minutes before baking. Because 30 minutes in the freezer relax the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
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