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Foolproof buttermilk scones


Fool proof buttermilk scones

Ingredients 10
Servings 6
Time 15 min

Ingredients

  • 375
    g
    cake flour
  • 50
    g
    white sugar
  • 15
    g
    baking powder
  • 6
    g
    salt
  • 200
    g
    ice-cold unsalted butter, cubed
  • 1
    egg
  • 1
    egg yolk
  • 300
    g
    buttermilk
  • 1
    whisked egg (for wash)
  • cream and strawberry jam
 

Method

16 min
 

Preheat the oven to 220°C.

1. Sift together the flour, sugar, baking powder and salt in the bowl of an electric mixer. Pulse once or twice to combine.

2. Add the cold butter cubes to the flour mixture and process until it looks like fine crumbs.

3. Whisk the egg, extra yolk and buttermilk together in a separate bowl. 

4. Add the wet mixture to the dry ingredients and mix by hand just until the dough comes together in a soft ball. Don’t overmix.

5. Turn the dough out onto a lightly floured surface, gather all the bits together and gently knead a few times until it comes together in a cohesive ball.

6. Press it with your fingertips into an 18 cm square of dough, about 3cm thick, then cut into 9 even-size squares with a sharp chef’s knife.

7. Put the scones slightly apart on a baking tray lined with a silicone sheet or baking paper, and brush the tops with egg wash, using a pastry brush. Leave to rest for 5 minutes, then brush again with egg wash.

8. Bake for 16 minutes or until golden brown. Transfer to a wire rack and cool slightly before serving.

9. Serve with cream and jam.

 

 

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