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.
