Buttermilk scones

Buttermilk scones💛 is there any better complement to your afternoon tea or coffee I wonder? I find that when weather is cold and wet, a warm scone can really brighten up your day.

Here’s my favourite recipe:

450 grams of self raising flour or 430 grams of plain flour + 20 grams of baking powder

70 grams of sugar

100 grams of cold butter

a pinch of salt (like 1/4 tsp)

284 ml/ 1/2 pint of buttermilk + 1/2 tsp of vanilla paste or vanilla extract heated to 37 degrees

A splash of milk

Oven temp: 220 C/ 200 Fan

Heat the oven to 220 degrees/ 200 Fan.

Mix together the flour, sugar and salt in a large bowl.

Cut the butter into cubes and add it to the flour mix. Rub it between your hands until you have a crumbly texture. No need to overdo it as you don’t want the butter to get too warm.

Heat the buttermilk and vanilla gently until about 37 degrees. If you don’t have a thermometer, you know it’s done by sticking a finger in it and it feels a little warm but not hot.

Pour it over the flour and butter mixture and mix around quickly using a knife until you form a dough. Again don’t overdo it.

Tip the dough onto a floured surface and flatten it out until it’s about 4 cm thick. Use a scone cutter of required size and stamp out rounds. You will get about 8 scones if you use a 6 cm cutter.

Re-shape the cuttings until you’ve used up all the dough.

Add a bit of milk to the pot you used for heating the buttermilk. Brush the top of each scone with the milk then bake in the middle of the oven for about 12-15 minutes.

I find that scones are best enjoyed while still warm with a dollop of cream and strawberry jam. And a big cup of tea.