Foolproof buttermilk scones

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6 servings Prep: 15 mins, Cooking: 16 mins
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Sift the dry ingredients well. It removes any lumps, aerates the flour and distributes the leavening agent evenly throughout.

By Food24 May 20 2019
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Ingredients (10)

375 g flour — cake
50 g white sugar
15 g Baking powder
6 g salt
200 g unsalted butter — ice cold, cubed
1 eggs
1 eggs — yolk only
300 g Buttermilk
1 egg — whisked
cream and strawberry jam
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Method:

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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