Monday, 13 January 2014

Buttermilk scones

I love scones and I don't know why I haven't put a scone recipe on the blog as yet… It is now time to change that! I have found few recipes I want to try and share with you and these Nigella's buttermilk scones are first…

Texture of those scones is lighter and fluffier than most scones, because of the buttermilk and the outside is golden and crispy.

Ingredients (makes about 12 large scones):

For the scones:
  • 500g plain flour
  • 2 tsp bicarb. of soda
  • 2 tsp cream of tartar
  • 2 tsp caster sugar
  • 50g butter
  • 25g vegetable shortening (I replaced with butter) 
  • 300ml buttermilk 
  • 1 lightly beaten egg for egg-wash
To serve:
  • clotted cream
  • jam

To make the scones place flour, bicarb. of soda, cream of tartar and sugar in a bowl.  Add butter and vegetable shortening (or just 75g of butter) and rub with your fingertips until the mixture resembles bread crumbs.  Pour in the buttermilk and knead quickly to bring the dough together.  

It is very important not to over work the dough.  Place the dough on a lightly floured surface and shape into a 4cm thick circle, cut out the scones and place on a lined baking sheet. I used a 7cm round cutter, which made 12 scones. 

Brush the scones with egg-wash, to give them golden crust.  Bake in a pre-heated oven at 220C for about 12-15 minutes. Scones are ready when golden brown, the bottom is well baked and scones seem very light when you take them into your hand. 

Serve with clotted cream and jam.  

It is best to eat scones on the same day, you can also freeze them.  Simply take out the freezer for an hour, then bake at 150C for 5-10 minutes. 


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