Buttermilk Scones

Given all the red velvet goodies that I make, there is always buttermilk left over that I need to find a use for.  Recently, I strayed from my tried and true scone recipe and found a recipe for buttermilk scones on Taste.com.au to try with very pleasing results.

Luckily for me the official scone tester, my father-in-law, was coming around to help the hubby with a couple of projects and he is always willing to be a guinea pig for my cooking.  Especially when it comes to scones.

I do remember my Nan making scones the more traditional way (i.e. with cutting in the butter) when I was a kid and they were probably my favourite thing that she used to make.  I loved walking into the kitchen and seeing that tea towel on the table enveloping the little warm bundles of deliciousness.  One of my fondest memories that’s for sure.

This recipe requires cutting in the butter which is a little more effort than I am used to with my three ingredient scones, but it had been many many years since I made scones the more traditional way so why not.  In addition to the buttermilk, you need self-raising flour, butter, sugar and a pinch of salt.

Sift the flour, sugar and salt into a large bowl then add the butter.

Using your fingertips, rub the butter into the flour until it is evenly dispersed and the mixture resembles fine breadcrumbs as you do not want big chunks of butter in it (although, I will admit that mine did).  I remember watching one of Delia Smith’s cooking shows a hundred years ago, and she was making scones and said that when you are cutting in the butter to do so in the air to ensure the scones stay light.  I do not know if this actually works, but I wasn’t taking the risk of serving rocks.

Once the butter has been cut in, pour in the buttermilk and mix gently until you have a soft dough that has almost come together.

Turn the dough out onto a floured surface and knead until the dough comes completely together and then cut into rounds using whatever you have on hand, I tend to use a glass or egg ring dipped in flour to prevent sticking.  Place the scones on a lined baking tray, touching, and then brush with some melted butter.

Place into your preheated oven and bake for approximately 15 minutes or until golden and the scone sounds hollow when the top is tapped.

Serve warm and topped with jam and fresh cream whipped with some vanilla sugar then sit back and remember your favourite thing that your Grandmother made/makes.

Print Recipe

Buttermilk Scones

Adapted from Taste.com.au

Course

Muffins and Scones

Servings

scones

Ingredients

• 3 1/2 cups self-raising flour
• 2 tbsp caster sugar
• Pinch of salt
• 60 g butter cubed
• 1 1/2 cups buttermilk

To serve

• Whipped cream
• Jam

Course Muffins and Scones Servings scones Ingredients 3 1/2 cups self-raising flour 2 tbsp caster sugar Pinch of salt 60 g butter cubed 1 1/2 cups buttermilk To serve Whipped cream Jam

Instructions

1. Preheat oven to 220°C and line a tray with baking paper.
2. Sift self-raising flour, sugar and a pinch of salt into a large bowl. Add the butter and using your fingertips gently rub it into the flour as quickly as possible until the mixture looks like fine breadcrumbs.
3. Pour in the buttermilk and stir through until the dough just comes together.
4. Turn out onto a floured surface and gently knead until the dough comes together. Using your fingers or a rolling pin, flatten the dough until it is 3cm thick. Using a glass or scone cutter dipped in flour, cut out rounds and place on the lined baking tray. Bring the remaining dough together and repeat until all has been used.
5. Brush the tops of the scones with melted butter and place in the preheated oven. Bake for 15-20 minutes or until golden and hollow sounding.
6. Serve the scones topped with jam and whipped cream.