Buttermilk Scones

 

 

I intended to make these scones on ANZAC day, but instead decided to get on the road to our beach picnic with friends nice and early. They turned out to be a lovely dessert-for-dinner on Saturday afternoon instead. This will definitely be my go-to scone recipe from now on.

 

 

 

Buttermilk scones (adapted from Miss Hope's Teatime Treats)

 

225g plain flour, sifted, plus extra for dusting

50g butter

1 tsp baking powder

25g caster sugar

1/2 cup buttermilk

Splash of milk (if necessary)

Cream and raspberry jam, to serve

 

1. Preheat the oven to 220 degrees Celsius. Grease a baking tray.
2. Place the flour and butter in a bowl and using your fingers, rub the butter into the flour until it resembles breadcrumbs. Stir in the baking powder, sugar and buttermilk using a wooden spoon. Add a splash of milk if the mixture seems too dry. Tip out the mixture onto a lightly floured surface and gently knead until it comes together.
3. Create a rounded shape with the dough between 3 and 4 cm thick. Use a knife to mark 6 wedges but don't cut all the way through. Bake for 15-20 minutes or until golden and cooked through.
4. While the scones cook, whip the cream with a mixer.
5. Serve warm with jam and whipped cream.