Monday 1 August 2011

Buttermilk Scones

From Delia.com

Method


Rub together the butter and flour and salt until the mix resembles breadcrumbs - be careful not to overwork the dough.

In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).

When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick – be very careful not to roll it any thinner; the secret of well-risen scones is to start off with a thickness of no less than an inch.

Cut out the scones by placing the cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone. Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.

Now bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool. Serve the scones thickly spread with raspberry jam and lots of clottedcream.

Commet:

This recipe makes very very very light scones! Add in some cheese and leave out the sugar for light cheese scones.

If you don't have buttermilk you can sour milk with lemon juice - which works just as well, don't worry if it looks a little curdled. Add about 1tbsp lemon juice per 250ml milk.

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