BUTTERMILK SCONES

Monday, 17 July 2017




Recipe adapted from Craft Passion.  I made triple of this recipe and yielded 24 scones.


Buttermilk Scones Recipe


Yields:  8 biscuits

INGREDIENTS:

3 - 4 Tbsp buttermilk, plus a little extra for brushing
225g plain flour, plus a little extra for dusting
75g cold butter
40g brown sugar
1 large egg, at room temperature
2 1/2 teaspoons baking powder
pinch of salt
50g dried cranberries or raisins (optional)

Utensils:  
2 inch (5cm) cookie cutter
A pastry blender
A baking tray lined with parchment paper


METHOD:

  1. Prepare ingredients and preheat oven to 220C / 425F
  2. Sift flour, baking powder and salt together in a large bowl.
  3. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use knife).
  4. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
  5. In a measuring cup, beat the eggs with 3 - 4 Tbsp buttermilk together, and add this to the dry mixture.
  6. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
  7. Put the dough in the bowl into the fridge for 10 - 15 mins.
  8. Remove the dough from the fridge.
  9. Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
  10. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
  11. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
  12. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
  13. Remove them to a wire rack to cool.


Notes:

  1. Traditionally, scones are served with clotted cream and fruit jam.
  2. You can make buttermilk at home if you can’t get from shop.


Homemade Buttermilk Recipe:

The following recipe will make one cup of buttermilk. If you need more, just increase the ingredients proportionally.

  1. Place one cup of milk in a bowl.
  2. Add one tablespoon of white vinegar (you can also use lemon juice at a pinch).
  3. Allow the mixture to stand for five to ten minutes.

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