Slightly different to my regular go-to recipe (thanks to pantry depletion), these scones were pretty damn delicious and may even become the new go-to from now on.
They were also the perfect addition to a little socially distanced Zoom family catch up this weekend (note to all those who are grumbling about the crazy schedule of video chat catch ups – look on the bright side, more baked deliciousness for you!)
Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1 Tbsp caster sugar (you can leave this out if you prefer your scones more savoury)
- 75g butter (chilled and cut into cubes)
- ⅔ buttermilk
- cinnamon and sugar mix for dusting (optional)
- Preheat your oven to 200°C
- Sift together the flour, sugar and baking powder
- Rub in the butter with your fingertips until the mixture looks a bit like breadcrumbs
- Then make a well in the centre and pour in the buttermilk, mixing together with a knife until the mixture comes together to form a dough
- Flatten out on a floured surface to about 1½ -2cm think (I just use my hands to flatten out the dough, but if you want a more uniform top, you can use a rolling pin too)
- Use a cookie cutter to cut out rounds about 5cm in diameter and place on a lined baking tray
- Collect the remaining dough, form into a ball and repeat until you’ve used all the dough
- Brush the tops with a little buttermilk (this gives them a lovely dark golden colour – but if you prefer your scones to be a lighter creamy colour, you can skip this step)
- After brushing with the buttermilk, I dusted a few with a sugar cinnamon mix to add a sweet crackly crust – it was a good move, so I would recommend giving that a go
- Bake for 15-20mins (or until beautifully golden brown)
At the risk of being too prescriptive, remove from the oven and enjoy while still warm… with a strong cup of tea and enough butter, jam and cream to make a cardiologist gasp.
The Caketonian 