Buttermilk Scones Recipe.

I make these most Sunday mornings and they are quick and easy to make - plus they are delicious. I serve mine with butter and a good quality jam. Would be yummy with clotted cream instead of the butter but they don't have that here in The Netherlands. Very handy to whip up for unexpected guests. Enjoy!

BUTTERMILK SCONES

Makes 8.

INGREDIENTS:

55g/2 oz cold butter, cut into pieces, plus
extra for greasing.

300g/10 1/2 oz self-raising flour, plus
extra for dusting.

1 tsp baking powder.

pinch of salt.

40g/1 1/2 oz caster sugar.

210 ml/7 fl oz Buttermilk.

2 tbsp milk.

butter or whipped cream and jam, to serve.


METHOD:

1.  Preheat the oven to 220dgsC/425dgsF/Gas Mark 7, then grease a baking sheet. Sift the flour, baking powder and salt into a bowl.  Add the butter and rub in until the mixture resembles fine breadcrumbs.  Add the sugar and buttermilk and quickly mix together.

2.  Turn the mixture out on to a floured work surface and knead lightly till all the mixture forms together - do this quickly - the less you handle the dough the lighter your scones will be.  Roll out or form with your hands to 1 inch thick.  Using a 6-cm/2 1/2 inch plain or fluted cutter, stamp out scones and place on the prepared baking sheet.  Gather the trimmings, re-roll and stamp out more scones until all the dough is used up.

3.  Brush the tops of the scones with the milk (or could use some buttermilk) taking care to only brush the tops.  Bake in the oven for 15-20 minutes, or until well risen and golden.  Transfer to a wire rack to cool.  Split and serve with whipped cream or butter - and jam. Best eaten the same day. If you manage to have any left over store in an airtight container.