Buttermilk scones
By Good Food
Afternoon tea just wouldn’t be the same without warm scones straight from the oven
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Prep:15 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 229
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fat 8g
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saturates 5g
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carbs 39g
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sugars 10g
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fibre 1g
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protein 4g
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salt 0.6g
Ingredients
- 350g self-raising flour
- ½ tsp bicarbonate of soda
- a good pinch of salt
- 85g butter
- 284ml carton buttermilk
Tip
Strawberry scone cakeMake half the scone recipe, but add 1 tsp baking powder to the dry ingredients, and 4 tbsp milk with the buttermilk. Push into a floured 20cm sandwich tin, smoothing the top, and bake as above for 20 mins until cooked. Once cool, top with 200ml double cream, whipped with a little icing sugar. Drizzle with 5 tbsp berry jam and pile on some halved strawberries, then dust everything with icing sugar.
Method
Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.
