Buttermilk Scones
These buttermilk scones are a delightful treat perfect for any time of day. With a tender crumb and a hint of sweetness, these scones are best enjoyed warm out of the oven, served with your favorite toppings. The simple process of making these scones will have you coming back to this recipe time and time again.
— Constant Cookbook
Ingredients
- 450g self-raising flour , plus extra for dusting
- ¼ tsp salt
- 100g cold butter , diced
- 85g golden caster sugar
- 284ml pot buttermilk
- 2 tsp vanilla extract
- splash of milk
Instructions
- Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
- Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it.
- Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
Cook Time
15M
Prep Time
PT15M
Yield
Makes 10 -12
Nutrition
- Calories: 229 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.6 milligram of sodium
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