Classic Buttermilk Scones
Buttermilk scones are a versatile and delicious treat that can be enjoyed in many ways. Whether you prefer them plain, with fruit, or with chocolate chips, there's a perfect scone recipe for everyone.
Equipment
- 1 Sieve
- 1 Measuring spoons
- 1 Large bowl
- 1 Small knife
- 1 Whisk
- 1 Rolling Pin
- 1 7cm round cutter
- 1 Large baking tray lined with baking paper
- 1 Small bowl
- 1 Pastry brush
Ingredients
- 400 g self-raising flour
- 150 g unsalted butter
- 50 g caster sugar
- 1 tsp baking powder
- 100 ml buttermilk
- 1 egg large + extra for egg wash
- 1 tbsp whole milk
Instructions
- Sieve the flour, baking powder, and a pinch of salt into a large bowl.
- Cut the cold butter into small chunks and rub into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. Mix in the caster sugar.
- In a separate bowl, mix together the buttermilk and egg.
- Pour the buttermilk mixture into the flour mixture and mix gently until a dough forms.
- Lightly dust a surface with flour and roll out the dough to about an inch thick. Use a round cookie cutter to cut out the scones. Be careful not to twist the cutter too much, as this can affect the rise.
- Place the scones on a lined baking tray.
- Mix together the extra egg and milk to make an egg wash. Brush onto the scones.
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10-15 minutes or until golden brown.