These Buttermilk Scones are deliciously light and moist. Perfect for afternoon tea or a yummy treat.
I can’t believe it has been three years and I have never posted a scone recipe! This week is afternoon tea week so in order to celebrate here are my buttermilk scones.
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Buttermilk Scones
I wanted to post a simple and quick scone recipe since it is the first one and these buttermilk scones are perfect. You only need 5 ingredients – self-raising flour, butter, sugar, buttermilk and vanilla extract.
In this recipe, you need to use unsalted butter. A soft baking spread like Stork won’t work, it will be too soft.
You need to rub the butter and flour together in a bowl until there are no lumps of butter left. You can also put the butter and flour into a food processor and pulse again until there are no lumps.
Afternoon Tea Recipes
The buttermilk also needs to be warmed up. I found the best way to do this was to pop it into a jug or bowl and heat it in the microwave on 20-second bursts. You don’t want the buttermilk to be boiling but you don’t want it to be cold either.
I know that sounds a bit vague. Basically, after around a minute or so (depending on your microwave) the buttermilk should have steam coming from it. This is when I stopped and added it to my flour, sugar and butter mixture.
The best way to bring all the ingredients together is by using a knife. You don’t want to overmix the mixture; overmixing will cause the scones to become quite tough and flatter scones.
Cutting your Scones
Once all the ingredients have come together tip the dough out onto a lightly floured surface and bring it together with your hands. Roll the dough to around 4cm thick and using a 5cm round cutter cut out your scones.
Re-roll the dough and repeat until you have used up all the scone dough.
The top of the scones needs to be brushed with a beaten egg to give them a lovely gold crust.
Baking
As your scones bake, they should rise in the oven due to the buttermilk reacting with the rising agent, so you get lovely and tall scones. You know they are ready when they are a lovely golden-brown colour.
Cream and Jam or Jam and Cream
I don’t think there will even be an end to this debate. I live in Scotland and whenever I eat scones I always put the cream on first. Regardless of what you put on first, these scones will be utterly delicious.
Alternatives
The beauty of these scones is you could add any flavours you fancy. For example, why not add in some blueberries with lemon zest and juice? Or you could add some nuts, dried fruit or even cheese. The possibilities are endless.
Equipment
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Buttermilk Scones
Ingredients
For the Buttermilk Scones
- 475 g Self-Raising Flour (plus extra for dusting)
- 100 g Unsalted Butter (cold, cubed)
- 75 g Golden Caster Sugar
- 300 ml Buttermilk
- 1 tsp Vanilla Extract
- 1 Large Egg
Instructions
To Make the Buttermilk Scones
- Preheat the oven to 180C (160CFan) and line two baking trays with baking parchment and leave to one side.
- Add the flour and cubes of butter to a large bowl and rub together until there are no lumps. Alternatively add the flour and butter into a food processor and pulse until there are no lumps.
- Fold through the sugar and create a well in the centre of your dry mixture.
- Warm the buttermilk in the microwave on 20-second bursts. Until the buttermilk is steaming.
- Pour the buttermilk into your well along with the vanilla extract. Using a knife to bring the mixture together to a dough.
- Tip the dough onto a floured surface and gently bring it together with your hands. Press the dough gently to around 4cm thick and cut using a 6cm round cutter.
- Bring the dough back together using your hands, flatten and cut the dough. Repeat until you have no dough left.
- Place your scones on your baking sheets, ensuring there is equal space between them all.
- Whisk your egg, in a large bowl and using a pastry brush glaze the top of each scone.
- Bake your scones for 10-12 minutes until they are golden in colour. Leave to cool for 5-10 minutes before serving with jam and clotted cream.
Notes
- These Buttermilk Scones will last in an airtight container for up to three days.
