classic buttermilk scones

Light &amp; tender Homemade Buttermilk Scones made from scratch in just 20 minutes ! Afternoon tea wouldn&#039;t be complete without a batch of warm scones fresh from the oven.

Homemade Buttermilk Scones

self raising flour

Soda

salt

butter diced and at room temperature

tbsp caster sugar

buttermilk (can be substituted with half milk and half yoghurt)

egg beaten

milk egg

sultanas (Optional)

Sift the flour, bicarb and salt into a large mixing bowl.

Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.

Add sugar and stir with a spatula.

Add sultanas if using and stir again.

Form a well in the centre of the mix with your spatula.

In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.

Quickly pull the mix together - I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.

The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry.

Keep mixing to the absolute minimum.

Turn your dough onto a floured board.

Pat out your dough gently, maintaining a thick dough of 2.5 cm (1 inch)

Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don't twist the cutter.

For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.

Bring the trimmings back together and cut the rest of your scones. Don't over work or you will end up with tough scones.

Place your scones onto a greased baking tray.

Brush the tops of your scones with milk or egg wash.

Bake in the oven for 15 minutes (large) or 12 minutes (standard) at 220 °C, 200 °C fan, 425 °F, gas mark 7 until golden brown.

Cool on a wire rack.

Serve with jam and cream or butter.

For the perfect soft scone, keep mixing to the minimum.Scones are best eaten the same day, freeze any leftovers.

Kitchen Shed Tips:

Sweet, tender, and wonderfully flaky, these buttermilk scones are a dream come true. Serve them warm with jam and clotted cream for the ultimate treat!

Homemade Buttermilk Scones Recipe

flour

heavy cream (used

sugar

red currants (or raisins)

baking powder

baking soda

buttermilk

unsalted butter

Preheat the oven to 400 degrees Fahrenheit (200°C) and line a baking sheet with parchment.

Whisk together the flour, salt, sugar, baking powder, and baking soda in a large bowl.

Add the butter and cut it into the dry mix with a pastry cutter or knife. Alternatively, rub the butter into the flour with your fingertips.

Add the buttermilk and gently mix until almost combined (it should be shaggy). Leave the dough to rest for 5-10 minutes.

Add the currants (or raisins) and mix the dough until the fruit is equally distributed and the dough is almost smooth.

Pour the dough onto a lightly floured surface and divide it in half. Using your hands/palms press the slightly shaggy dough until it's smooth (do not knead it like bread dough).

Press the dough with flat hands until each portion is about ¾ inch thick.

Cut each round into 8 equal wedges, gently pull them apart, and place them on the baking sheet.

Chill the dough for 10-15 minutes, then brush with cream and bake for 12-15 minutes or until golden brown.

Leave to cool on the tray for 5 minutes, then move to a wire rack. Serve warm with cream and jam.

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Homemade Buttermilk Scones

Homemade Buttermilk Scones Recipe

Top 2 classic buttermilk scones recipes from across the web

The most viewed classic buttermilk scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Buttermilk Scones

Homemade Buttermilk Scones Recipe

The most viewed classic buttermilk scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine