Buttermilk Scones

In the past we have tried different recipes for scones and none ever hit quite the right note. It would be a bit dry or crumblier than we would have liked or sometimes a bit dense. This time round we saw a recipe on one of the websites and decided to try that. Right from the word go we had plain flour and not self-raising, but then you can use baking powder to get the right effect. The recipe called for ¾ cup of buttermilk but when mixing the dough, it was too dry and crumbly so more butter milk was added. I like raisins in the scones so even though they were not in the recipe some were added. The scones turned out superb and light and just right.

Ingredients

• 2 cups plain flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 pinch of salt
• 40 grams of butter – chilled and cut into small pieces
• 1 ¼ cups of butter milk  
• ½ cup of raisins

Method

• Preheat the oven to 220°C.
• Mix the flour, baking powder, salt and sugar in a large bowl.
• Rub in the butter into the flour with your fingertips. It does not have to be perfectly mixed.
• Make a well in the centre of the ingredients and add the buttermilk.
• Start mixing with a spoon and finish with your fingers.
• Add raisins and knead just until it comes together but do not overwork it.
• Using floured fingers press the dough between the palms of your hands to form a round shape about an inch thick.
• About 12 scones can be made from these ingredients.
• Place on a lined baking tray.
• Brush the tops with some more buttermilk.
• Bake in the middle of the oven for 10–15 mins or until lightly coloured on the top and bottom.
• Take them out of the oven and leave to cool on a rack.

Serving Tips

• Serve with butter, jam and clotted cream should you have some.
• Jams traditionally used are strawberry or raspberry jam. But since I had none in the cupboard we used just as wonderful cherry jam and quince jam.
• Also, to get a savoury taste you can have it with some cheese – cheddar cheese seems to work quite well.