Author Notes
Being back on the family farm for a couple of weeks has given me the opportunity to get cooking again. As usual, my mother has bought a new contraption for the kitchen. This new piece of machinery is called a Thermomix and one of its many talents is making butter from cream in about 3 minutes. So, after making butter I was left with 3/4 of a cup of butter milk and no idea what to use it for. After searching several recipes, I stumbled across these simple scones and knew that the mother and her British heritage would be kept happy.
One tip? Don’t overwork the dough at any time, as your scones will not rise to great heights! —boymeetsgirlmeetsfood
Ingredients
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2 cups
self-raising flour
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1 tablespoon
caster sugar
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1 pinch
salt
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60 grams
chilled butter, roughly chopped
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3/4 cup
buttermilk, plus a bit extra for brushing
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jam, butter and cream (or whatever you fancy!) to serve
Directions
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Preheat oven to 220°C (430°F). Line a baking tray with baking paper. Position oven rack in top third of oven.
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Sift flour, sugar and salt into a bowl.
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Make a well in center of mixture. Pour in buttermilk. Using a flat-bladed knife, stir until sticky dough forms.
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Turn dough out onto lightly floured surface and knead gently until just smooth, only several presses.
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Using a lightly floured rolling pin, gently roll out to 2cm (1/4 inch) thickness.
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With a 6cm (2.5″) pastry cutter, cut out scones. Press leftover dough together and repeat to make approx 15 scones. Place scones, just touching, on prepared tray. Brush with milk / buttermilk.
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Bake for 12 – 15 minutes in pre-heated oven until golden and hollow when tapped on bottom. Serve as preferred.
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