Buttermilk Scones
Here's how to make light and fluffy buttermilk scones, a tasty twist on a classic. This recipe is quick and easy to make.
Ingredients
- 300 g Self-Raising Flour
- 1 tsp Baking Powder
- 115 g Butter
- 50 g Caster Sugar
- ¼ tsp Salt
- 130 ml Buttermilk
- 1 Egg (Plus Extra For Egg Wash Or Use Milk Or Buttermilk)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper.
- In a large mixing bowl, mix together self-raising flour, baking powder, sugar and salt.300 g Self-Raising Flour, 1 tsp Baking Powder, 50 g Caster Sugar, ¼ tsp Salt
- Add cubes of butter to the mixing bowl. Using the ‘rub-in-method’, use your fingertips to combine the butter and flour together until it resembles crumbs. Or you can use a food processor.115 g Butter
- Make a well in the middle and add buttermilk, vanilla extract and whisked egg to the mixing bowl. Gently mix until a dough has formed (you may need to bring the dough together with your hands).130 ml Buttermilk, 1 Egg, 1 tsp Vanilla Extract
- Dust your worktop with flour and add a little to the rolling pin. Gently roll the dough out, the thickness of an inch or 3 cm is ideal.
- With a 6.8mm fluted cookie cutter, cut-out circles and place it on a lined baking tray. Try not to twist the cutter when pressing down, you’ll want a clean cut by sharply pressing down.
- Whisk an egg and use a basting brush (pastry brush) to gently coat the scones with the egg wash. Then bake it in the oven for 15 minutes.
Video
Notes
From my first roll I got 7 scones and an extra 7 from re-rolling the dough.
Nutrition
Calories: 161kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 30mgSodium: 141mgPotassium: 41mgFiber: 1gSugar: 4gVitamin A: 238IUCalcium: 35mgIron: 0.3mg
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