Recipes
Classic Buttermilk Scones

You can watch the video here
Servings: Makes 8 – 12 small scones
Ingredients
- 335g Self Raising Soda flour (or Self Raising flour)
- 110g butter (at room temperature)
- 60g caster sugar
- 2 medium eggs
- 5 – 8 fl oz buttermilk
- pinch salt
Method
- Sift the flour into a wide bowl, rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and salt.
- Break the eggs into a small bowl and add about half of the buttermilk. Whisk together with a fork.
- Make a well in the flour, add the milk and egg mixture and mix together with your hand until the mixture comes together, adding more milk if necessary. It should be very soft and a bit sticky.
- Turn out onto a well floured surface and knead lightly just to bring the dough together.
- Press down a little and cut into rounds using the cutter and placing on the baking sheet as you go.
- Brush the tops with buttermilk and sprinkle with a little flour.
- Bake in the hot oven for 10-15 minutes or until golden.
- Cool on a wire rack.
Notes
The key to light scones is to keep the mixture quite wet and don’t knead it as such, just bring it together quickly and lightly and then flatten it a little but keep it about as deep as the scone cutter.
For fruit scones, add a small handful of currants to the flour mixture before adding the milk.
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Testimonial
Friday morning’s class was very enjoyable. The visit to your local orchard really set the scene! Michelle and her husband gave us a great insight into life in the orchard! It was lovely to meet them and learn about the upcoming apple harvest.
As always your class was an inspiration; I always enjoy your demos.
Well done and thank you!