Buttermilk is the secret ingredient to super fluffy scones. Nothing quite compares to a batch of freshly baked scones. Slather with cream and jam for the ultimate afternoon tea treat!
I’ve never shared a sweet scone recipe on this blog and with St. George’s Day later this week I figured it was the perfect opportunity to share my favourite sweet scone recipe with you.
Buttermilk is the secret for ultimately fluffy scones. The buttermilk replaces the usual addition of eggs in the scone dough and it adds a uniquely tangy flavour and moistness. Whilst being gorgeously fluffy, the scones have a beautiful vanilla aroma in each bite. This recipe requires a full two teaspoons of vanilla extract and I definitely recommend you don’t leave it out.
I’ve tried many scone recipes and most of those were disappointing. I’ve always found them too dry, however this buttermilk version is the total opposite.
You can’t have scones without jam or cream so I did the norm and served my homemade scones with lashings of whipped cream and jam. In my opinion it’s the only way you can eat a scone. I baked these after coming in from college one afternoon last week and my sweet tooth went into overdrive! We nearly ate the entire batch but luckily I managed to save a few to photograph the next morning. Scones are a totally acceptable breakfast right? So is cheesecake… 😉
I hope you enjoy baking and eating these scones as much as we did!
450g self-raising flour, sifted
100g unsalted butter, cubed and chilled
85g caster sugar
1/4 teaspoon salt
284ml pot buttermilk
1 tablespoon milk
2 teaspoons vanilla extract
To Serve –
Double, whipping or clotted cream
Raspberry or strawberry jam
- Preheat oven to 220°C/200 Fan/425°F/ Gas Mark 7. Line 1-2 large baking trays with parchment paper or silicone baking mats and set aside.
- Place the sifted flour into a large mixing bowl and using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs and no lumps of butter remain. Mix through the sugar and salt until well combined.
- Gently heat the buttermilk and vanilla in a small saucepan over a low to medium heat until it’s just warmed. Alternatively incorporate the flour mixture with the buttermilk and mix with a knife until a soft dough comes together – you might not need all the buttermilk. Do not over mix.
- Place the dough out onto a lightly floured work surface and press out until it’s approx. 4cm thick. Using a 6 or 7cm cutter, stamp out 10-12 rounds. Reshape trimmings and cut out more until all the dough is used. Evenly spread the scones out onto the baking trays. Add the tablespoon of milk to the used pot of buttermilk and then use that to glaze the top of each scone.
- Bake the scones for 10-12 minutes, or until they’re nicely risen and are a light golden colour on top. You can check the scones are cooked fully by tapping the bottom, if it sounds hollow then the scones are completely baked. Allow the baked scones to cool to room temperature before slicing in half and spreading with cream and jam. Scones are best eaten fresh on the day of baking but they will keep in an airtight container for up to 3 days.
Recipe from here
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