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I was looking through various links and blogs and came across a recipe for something an American had called buttermilk biscuits. this had me intrigued because I was trying to work it out right up until I looked at the pictures and instantly saw they were scones. Scones are soft, rise to about 1.5-2 inches and get cut in half and served with butter (or marg for those of us allergic to dairy) and are best served the same day they are made.
Anyhow - enough of that... here is the recipe
Buttermilk Scones
Ingredients
2 1/4 cups (280 grams or 9oz) all-purpose/self raising flour
2 tsp caster or granulated sugar
1 tbsp. (15 grams) baking powder
3/4 tsp (5 grams) table salt (or less!)
3/4 tsp baking soda
125 grams unsalted butter, cut into small chunks
175 ml buttermilk
Method
Heat the oven to 200C (400F)
Sieve all the dry ingredients in to a bowl (or mixing bowl)
Add the chopped butter (or marg if using) and rub into the flour until you have breadcrumbs
Now slowly add the buttermilk until you have a medium to soft dough that is smooth but only just holding together.
Roll out into an oblong roughly 3/4 inch thick certainly no less.
Cut into 8 square scones, or use a dough cutter to make 8 - 9 round scones. If you make more the dough is too thin and your scones will not rise. You are looking at roughly 1 oz of flour per scone nothing less!
Cook on a baking sheet for 12-15 minutes.
Anyhow - enough of that... here is the recipe
Buttermilk Scones
Ingredients
2 1/4 cups (280 grams or 9oz) all-purpose/self raising flour
2 tsp caster or granulated sugar
1 tbsp. (15 grams) baking powder
3/4 tsp (5 grams) table salt (or less!)
3/4 tsp baking soda
125 grams unsalted butter, cut into small chunks
175 ml buttermilk
Method
Heat the oven to 200C (400F)
Sieve all the dry ingredients in to a bowl (or mixing bowl)
Add the chopped butter (or marg if using) and rub into the flour until you have breadcrumbs
Now slowly add the buttermilk until you have a medium to soft dough that is smooth but only just holding together.
Roll out into an oblong roughly 3/4 inch thick certainly no less.
Cut into 8 square scones, or use a dough cutter to make 8 - 9 round scones. If you make more the dough is too thin and your scones will not rise. You are looking at roughly 1 oz of flour per scone nothing less!
Cook on a baking sheet for 12-15 minutes.
